Pollo Tropical #16 Improves its Sanitary Rating

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. At prep area. Employee removed cup. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at dishwashing area.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 3 flies at prep area.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.bottle of water. At kitchen. Employee removed and discarded. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at dishwashing area.

Basic - Single-service articles not stored inverted or protected from contamination. Spoons at self service area. Employee corrected and inverted spoons. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink. Employee hang mop to dry. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of prep table. Employee removed and properly stored. **Corrected On-Site**

High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook drank from a bottle then went to cook with out washing hand. Employee washed hands upon request. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

Intermediate - Spray bottle containing toxic substance not labeled. At mop sink. Employee labeled bottle. **Corrected On-Site**

Basic - - From inspection on 2016-02-25: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty. **Repeat Violation** - From follow-up inspection on 2016-03-01: **Time Extended** - From follow-up inspection on 2016-03-08: **Time Extended**

Basic - - From inspection on 2016-02-25: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty. **Repeat Violation** - From follow-up inspection on 2016-03-01: **Time Extended**

Basic - - From inspection on 2016-02-25: Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, dangling earring. - From follow-up inspection on 2016-03-01: **Time Extended**

Basic - - From inspection on 2016-02-25: Basic - Equipment in poor repair, continental reach in cooler by drive thru.. Not maintaining temperature. Door also missing. **Warning** - From follow-up inspection on 2016-03-01: At time of call back inspection, observed continental reach in cooler where chicken is stored in front service area by grill, no food stored at this time. Unit still not operational. **Time Extended**

Basic - - From inspection on 2016-02-25: Basic - Objectionable odor in establishment, in kitchen. - From follow-up inspection on 2016-03-01: **Time Extended**

Basic - - From inspection on 2016-02-25: Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in dry storage area.. **Repeat Violation** - From follow-up inspection on 2016-03-01: **Time Extended**

Basic - - From inspection on 2016-02-25: Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris, walk in cooler. - From follow-up inspection on 2016-03-01: **Time Extended**

High Priority - - From inspection on 2016-02-25: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in continental reach in cooler, by drive thru @ 58°F, unable to state how long unit have not worked. **Warning** - From follow-up inspection on 2016-03-01: At time of call back inspection, observed food not stored in unit, by drive thru window. Where chicken for grill is stored. **Time Extended**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, dusty. **Repeat Violation**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, dangling earring.

Basic - Employee with ineffective hair restraint while engaging in food preparation, dangling ponytail. **Repeat Violation**

Basic - Equipment in poor repair, continental reach in cooler by drive thru.. Not maintaining temperature. Door also missing. **Warning**

Basic - Floor soiled/has accumulation of debris.

Basic - Objectionable odor in establishment, in kitchen.

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in dry storage area.. **Repeat Violation**

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink by drive thru. **Repeat Violation**

Basic - Stored food not covered in walk-in cooler, prepared onions, in walk in cooler.

Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris, walk in cooler.

Basic - Walk-in cooler/walk-in freezer floor soiled, walk in cooler.

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles, on prep table with garlic and rice in rear kitchen.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in continental reach in cooler, by drive thru @ 58°F, unable to state how long unit have not worked. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork 130°F , chicken 90°F in steam table. Operator reheated to 166°F.

High Priority - Raw animal food stored over ready-to-eat food, raw chicken stored over prepared vegetables in air o chill. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, in drive thru.

Intermediate - Accumulation of food debris/grease on food-contact surface, on panini press. **Repeat Violation**

Intermediate - Hot water not provided/shut off at employee handwash sink, by mop sink. **Warning**

Intermediate - Lack of toilet tissue at each toilet, in ladies restroom. **Corrected On-Site**

Basic - Ceiling/ceiling tile shows damage or is in disrepair, several tiles in dining room water stained and moldy.

Basic - Cutting board has cut marks and is no longer cleanable, in salad prep area.

Basic - Employee with ineffective hair restraint while engaging in food preparation, dangling ponytail.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting, pans on shelf over 3 compartment sink.

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.

Basic - Floor area(s) covered with standing water, in walk in cooler.

Basic - Floor soiled/has accumulation of debris, in dry storage area.

Basic - No copy of latest inspection report available.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink.

Basic - Water leaking from pipe and/or faucet/handle, at 3 compartment sink.

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above, ribs in hot holding drawer 123°F

High Priority - Small flying insects in mop sink room.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed, quat at 500 ppm ( per gauge match). Added water reads 200 ppm. **Corrective Action Taken**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Accumulation of food debris/grease on food-contact surface, panini press.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment, what is the hot holding temperature.

Basic - Equipment and utensils not properly air-dried - wet nesting, containers on shelf over 3 compartment sink.

Basic - Soiled dry wiping cloth in use.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized, washed, rinse did not sanitize.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed, 400 ppm, corrected to 200ppm.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties, ware washer.

Basic - Ceiling tile missing, in dining room in various spot.

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Floors not constructed to be easily cleanable, mop-sink.

Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.

Basic - Single-service articles not stored inverted or protected from contamination.take out catering containers on shelf in dry storage.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit, lettuce, cut tomatoes. Operator stated placed on line at 12:00 discard time is posted as 4:30.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, container of sauce.

Basic - Ceiling in disrepair, leaking in dining room.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Employee used customer's cup to scoop ice for customer, See Stop Sale.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water, in dining room from leak in ceiling, by wall divider.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Stored food not covered in walk-in cooler, chicken.

Basic - Wall soiled with accumulated black debris in dishwashing area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table .

High Priority - Employee washed hands with cold water.

High Priority - Food stored in ice used for drinks, employee drink, operator removed ice.See stop sale.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, chicken @120°F, in Bain Marie, operator discarded.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, went from garbage to container of chicken.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, sauce in walk in cooler. **Corrected On-Site**

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits, panini maker.

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can, by drive thru.

Intermediate - Hot water not provided/shut off at employee handwash sink. At hand-wash sink by mopsink.

Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when mop-sink faucet is running.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Employee with ineffective hair restraint while engaging in food preparation.

Basic - Floor area(s) covered with standing water, behind ice machine.

Basic - Food debris accumulated on kitchen floor/ dry storage area"

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container, cooked rice.

Basic - Old labels stuck to food containers after cleaning, food storage container with current label and old faded label.

Basic - Single-service articles not stored inverted or protected from contamination, take out containers in dry storage area.

Basic - Soil residue build-up on nonfood-contact surface, grime build up on handwash sink by drive thru window.

Basic - Stored food not covered in walk-in cooler, various food, in walk in cooler.

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Wall soiled with accumulated black debris in dishwashing area.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, chicken soup at 124°F in Bain marie. Reheated to 180°Fl **Corrected On-Site**

Intermediate - Accumulation of food debris/grease on food-contact surface, on sandwich press.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by 3 compartment sink.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.bean salad - with corn- 55° f- corrective action - adding more ice in Bain Marie

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Blast chilled used only half required time- beans- soups at 130° f in walk in cooler covered- too much food waiting to be cooled in blast chiller ( blast chiller too small) - corrective action all food for cooling placed in walk in freezer

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.plantain( open bag commercially processed 110° f by fryer

Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Cutting board has cut marks and is no longer cleanable.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.desert in showcase reach in cooler at 50/52° f-

High Priority - Food with mold-like growth. See stop sale. Two Quesadilla salad-in drawer at room temperature

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Desert in showcase reach in cooler at 50/52° f- see stop sale-

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.- soups cooked from previous e day at 49° f- see stop sale- shall use blast chiller in premises

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Equipment in poor repair.Showcase reach in cooler

Basic - Single-service articles improperly stored. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted shelving throughout

Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over ribs ready to eat and chicken wings pre cooked Rte

Critical - Observed food stored on floor. 50lb bag salt

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted shelving throughout

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets. reach in cooler by drive thru

Critical - Observed buildup of soil in the interior of ice machine.

Observed single-service items stored on floor. To go supplies

Critical - Covered waste receptacle not provided in women's bathroom.

Floors not maintained smooth and durable. walk in cooler floor

Observed floor area(s) covered with standing water. At door of walk in freezer where tile is broken and missing

Observed hole in ceiling. dry storage area

Critical - Observed expired Food Manager Certification. This violation must be corrected by : 9/21/12.

Critical - Observed soiled reach-in cooler gaskets. drive thru

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. single service items on counter next to cutting board allows for contamination by splatter

Critical - Observed objectionable odors in walk in cooler. floor not smooth and durable water not draining properly

Floors not maintained smooth and durable. walk in cooler and freezer

Critical - Cold water not provided/shut off at employee handwash sink. hand sink by 3 compartment sink

Critical - Hot water not provided/shut off at employee hand wash sink. hand sink by 3 compartment sink

Plumbing system in disrepair. hand sink by 3 compartment sink

Critical - Vacuum breaker mising at hose bibb. mop sink

Observed floor area(s) covered with standing water. throughout kitchen and back area

Wall not smooth and easily cleanable. missing tile by mop sink

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair.front counter

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed single-service articles stored without protection from contamination. Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door

Observed ceiling in disrepair.drive thru

Observed dusty ceiling tiles and/or air conditioning vent covers.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed cutting board grooved/pitted and no longer cleanable.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Unwrapped single-service utensils not presented so that only the handles are touched.

Critical - Vacuum breaker mising at hose bibb.

Critical - Observed spray hose at dish sink lower than flood rim of sink.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Covered waste receptacle not provided in women's bathroom.

Observed wall soiled with accumulated black debris in dishwashing area.

Critical - Observed unlabeled spray bottle.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.rear handsink .

Critical - Handwash sink not accessible for employee use at all times.

Critical - Observed hand wash sink used for purpose other than washing hands.

Critical - Observed hand wash sink used for purpose other than washing hands.

Critical - Vacuum breaker mising at hose bibb.outside

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Observed attached equipment soiled with accumulated grease.

Observed build-up of grease on nonfood-contact surface.hood

Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.

Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.food prep in handsink.

Critical - Observed food stored on floor.onions.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Observed unlabeled spray bottle.cooking area.

Critical - Working containers of food removed from original container not identified by common name.salt and spice.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.wet nesting.

Observed build-up of grease on nonfood-contact surface.side ofgrill'

Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.

Critical - Observed food stored on floor.w/freezer

Observed garbage on the ground and/or pad around dumpster.

Observed open dumpster lid.

Observed storage of maintenance tools in areas that may result in cross-contamination.at prep area.

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.