Pollo Tropical #31 Improves its Sanitary Rating
12961 W Sunrise Blvd
Sunrise, FL 33323
Health Inspection Reports
2/8/2017 | 1 Violations | Rating 5/5
Basic - - From inspection on 2017-02-07: Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed gaps between hood filters. **Warning** - From follow-up inspection on 2017-02-08: Observed the same. **Time Extended**
2/7/2017 | 31 Violations | Rating 0.75/5
Basic - Bowl or other container with no handle used to dispense food. Observed that a plastic soufflé cup was being used as a scoop for grated cheese. The soufflé cup was discarded. **Corrective Action Taken** **Warning**
Basic - Cloth gloves contacting ready-to-eat food. Employee cutting onions. She removed the glove, washed hands and put on plastic gloves. **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area. Observed a cell phone on a prep table , it was put away. **Corrected On-Site** **Warning**
Basic - Employee with ineffective hair restraint while engaging in food preparation. She properly restrained her hair. **Corrected On-Site** **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed some food pans are stacked wet on shelving. **Repeat Violation** **Warning**
Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed gaps between hood filters. **Warning**
Basic - In-use tongs stored on equipment door handle between uses on the cooks line. **Warning**
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tonga on equipment handles on the cooks line. **Warning**
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. Rice scoop handle in rice. The handle was repositioned. **Corrected On-Site** **Warning**
Basic - In-use utensil stored in sanitizer between uses. Observed a knife stored in quaternary sanitizer between uses. It was removed. **Corrective Action Taken** **Warning**
Basic - Observed standing water in bottom of front counter reach-in cooler. **Warning**
Basic - Observed tongs used for raw chicken are stored in contact with tongs used for cooked chicken. **Warning**
Basic - Standing water in floor drain/floor drain draining very slowly for the ice machine. **Warning**
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. Observed a sanitizer pail on a prep table that food is being prepped on. **Warning**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed chicken in hot hold at 120-124° F in a drawer on the cooks line. The chicken was removed to be reheated to 165°F **Corrected On-Site** **Warning**
High Priority - Dented/rusted cans present. See stop sale. Observed a dented can of guava. **Warning**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed employees putting on or changing gloves without washing hands. Observed an employee touch RTE food while wearing gloves, then change gloves without washing hands. **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting onions while wearing one glove, use both hands to pick up cut onions. She washed hands and put on gloves. **Corrected On-Site** **Warning**
High Priority - Employee washed hands with cold water . Tested water temperature immediately after an employee used the hand sink by the mop sink and the water was cold. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Black beans still 55-69°F , prepared on 2/6/17. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken stored above raw beef in the walk-in cooler. The beef was moved to another shelf **Corrected On-Site** **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching soiled surfaces with gloved hands and then make a wrap without washing hands and changing gloves. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improperly cooled black beans. **Repeat Violation** **Warning**
High Priority - Toxic substance/chemical stored by or with food. Observed a can of stainless steel cleaner above the stove. It was restored by the chemicals. **Corrected On-Site** **Warning**
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. She washed hands and put on gloves. **Corrected On-Site** **Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash a cut glove in a hand wash sink. **Warning**
Intermediate - Observed an employee using a cloth glove to hold onions while cutting. She removed the cloth glove washed hands and put on plastic gloves. **Corrected On-Site** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed black beans being cooled in pans approximately 8" deep in the walk-in cooler. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Black beans in the walk-in cooler. **Repeat Violation** **Warning**
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained. **Warning**
9/20/2016 | 5 Violations | Rating 4.5/5
Basic - Customer food trays not washed rinsed and sanitized after use. Employee uses a wet wiping cloth to wipe down food trays.
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Exterior door has a gap at the threshold that opens to the outside.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese, cut lettuce, cut tomato in ice bath at salad bar but ice not touching bottom of pans. **Corrected On-Site**
Intermediate - Records/documents for required employee training has expiration year of 2020. Training was conducted 2016. Training certificates should expire 2019.
2/12/2016 | 13 Violations | Rating 3.75/5
Basic - Cutting board has cut marks and is no longer cleanable. Observed 2 small yellow cutting boards that are grooved and no longer can be properly cleaned.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 2 employee drink bottles inside the blast chiller. They were discarded by the manager. **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that metal food pans are still being stacked wet on shelving above the 3 compartment sink. **Repeat Violation**
Basic - Equipment in poor repair. Observed that the bottom door of the upright reach-in cooler at the end of the cook's line, does not stay closed.
Basic - Garbage on the ground and/or pad around both the recycle and garbage dumpsters.
Basic - No handwashing sign provided at a hand sink used by food employees in the men's bathroom.
Basic - Open dumpster lid. Both the recycle and regular garbage dumpsters.
Basic - Walk-in freezer floor soiled with food.
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Observed soapy water outside the rear door.
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed 7 pans of black beans that were cooked on 2/11/16 that still have a temperature range of 46-79°and chicken soup at 58-63° in the walk-in cooler. Recommend that black beans should be prepared in smaller batches that can be cooled in the blast chiller or even suggest that the establishment cools the black beans in the walk-in freezer that do not fit in the blast chiller. Another way to cool could be by using an ice bath. **Repeat Violation**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improperly cooled black beans. **Repeat Violation**
High Priority - Toxic substance/chemical stored by or with food. Observed that a chemical sprayer with an unknown chemical in it is stored on the ice machine next to the ice buckets. The sprayer was moved to a proper storage area. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed 7 pans of black beans and 1 pan of chicken soup that were cooked on 2/11/16 that are covered and not yet properly cooled in the walk-in cooler. **Repeat Violation**
10/29/2015 | 15 Violations | Rating 3/5
Basic - Cutting board has cut marks and is no longer cleanable. Observed that the cutting board used for chopping chicken on the cook's line is deeply grooved on both sides and needs to be replaced .
Basic - Employee personal items stored in or above a food preparation area. Observed an employee cell phone left on the ice machine. It was removed. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 male employees working with food not wearing any hair restraints. They both put on hair restraints. **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that steam tables pans are stacked wet above the 3 compartment sink. **Repeat Violation**
Basic - Reach-in cooler gasket torn/in disrepair. Observed the gasket on the lower door of the reach-in cooler next to the cook's line is torn. Also observed that the lower door does not stay closed.
Basic - Walk-in freezer floor soiled with food debris.
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 0 ppm when tested and tested multiple sanitizer pails. They were all corrected to 200 ppm. Observed that managers are not testing the sanitizer strength. **Corrected On-Site**
High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cooked pork ribs in the reach-in cooler next to the cook's line area at 57-58°. Stop sale issued for this item.
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Observed an employee change gloves without washing hands. She then properly washed hands and put on new gloves after being told to do so. **Corrected On-Site** **Repeat Violation**
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm when tested. Corrected to 200 ppm. Observed that managers are not testing the sanitizer strength. If they were they would have discovered that the automatic sanitizer dispenser was not operating properly.
High Priority - Raw animal food stored over cooked food. Observed raw pork stored above cooked pork in the walk-in cooler. An employee relocated the cooked pork. **Corrected On-Site**
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed the raw chicken breast in the reach-in cooler next to the cook's line is at 54-55°.
High Priority - Toxic substance/chemical stored by or with food. Observed a bucket of soapy water stored above and next to food on a prep table. This was relocated to the other end of the table. **Corrected On-Site**
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Asked Maria Lopez basic cooking temperatures for chicken and pork which she could not properly answer. She was also unable to demonstrate how to test sanitizer strength without my assistance.
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed that the reach-in cooler next to the cook's line is not operating properly.
3/5/2015 | 7 Violations | Rating 3.75/5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that line pans are stacked wet on a shelf above the 3 compartment sink.
Basic - Open dumpster lid. Both the cardboard and garbage dumpsters lids are open. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed 3 different employees do this. **Corrected On-Site** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Black beans and soup in the walk-in freezer.
Intermediate - Cooking utensils/pots/pans in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours. Observed soiled pans from yesterday still inside a hot holding drawer. The pans were removed and taken to the 3 compartment sink.
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. The water temperature for the hand sink at the end of the cook's line was 88° and running the water for over 1 minute. The auto mixer needs to be adjusted so that the water reaches at least 100°.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked black beans and rice in the walk-in freezer.
7/17/2014 | 5 Violations | Rating 4.25/5
Basic - Ceiling inside the walk-in cooler has an accumulation of mold-like substance.
Basic - In-use tongs stored on equipment handle between uses. Tongs used for cooking chicken.
High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed cook handle chicken with tongs then put on gloves without washing hands first. **Corrected On-Site**
High Priority - Employee washed hands with cold water. Observed 4 employees wash hands at the hand sink at the end of the cook's line, with a water temperature of 78°. Readjusted the water in the mixer. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's bathroom. **Corrected On-Site**
2/26/2014 | 9 Violations | Rating 3.25/5
Basic - Ice scoop stored with handle in contact with ice in ice machine. Inside the ice machine. **Corrected On-Site**
Basic - Stored food not covered in walk-in cooler. Pork ribs **Corrected On-Site** **Repeat Violation**
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chicken soup **Repeat Violation**
High Priority - Live, small flying insects in food preparation area.
High Priority - Live, small flying insects in food storage area. Dry stores.
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Chicken soup in the walk-in cooler. **Repeat Violation**
High Priority - Small flying insects in the dining area around the soda machine.
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At the end of the cooks line. **Repeat Violation**
Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Chicken soup in the walk-in cooler.
7/18/2013 | 9 Violations | Rating 3.25/5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Tropichiller reachin cooler **Corrected On-Site**
Basic - Stored food not covered in walk-in cooler. Cooked ribs in the walkin cooler **Corrected On-Site**
High Priority - Employee handled raw chiken and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without removing the same gloves and washing hands. The cook. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Black beans in the walkin cooler
High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Black beans in the walkin cooler.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hand sink at the end of the cooks line.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Inside bottom of the tropichiller reachin cooler is covered with water.
Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Black beans in the walkin cooler.
1/29/2013 | 10 Violations | Rating 4/5
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.for plantain
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
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. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
Basic - Cutting board has cut marks and is no longer cleanable.
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
9/21/2012 | 6 Violations | Rating 4/5
Critical - Observed establishment utilizing time as a public health control without having written procedures. Only Procedures coorporate manual (7.4)
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed clean utensils/equipment stored in unclean pan
Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
Observed food debris accumulated on dry storage area floor.
Critical - Observed toxic item improperly stored. Paint
6/11/2012 | 9 Violations | Rating 3/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 47 in reach in cooler- Tall reach in cooler- Corrective action - Maintenance on site- Lowered thermostat
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Plant food at 50 * F- Maintenance on site- Lowered thermostat
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken in walk in cooler at 46* F- Corrective Action- Maintenance on site- Lowered thermostat -
Observed gaskets/seals on cold holding unit in poor repair. Tall reach in cooler By cook line
Critical - Observed soiled reach-in cooler drawer gaskets.
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
Critical - Observed toxic item improperly stored. Paint in dry storage room
Critical - Portable fire extinguisher missing from designated location. For reporting purposes only. By restroom
1/5/2012 | 10 Violations | Rating 3.5/5
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Cooked chicken and raw chicken in reach in cooler Corrected On Site.Repeat Violation.
Critical - Observed uncovered food in holding unit/dry storage area. Sauces and tomatoe salad iw lk in cooler Corrected On Site.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed equipment in poor repair. Reac in cooler door unable to close-
Observed utensils in poor condition. No handle on scoop/ in cumin
Rinse solution not clean. Corrected On Site.
Critical - Lack of toilet tissue at each toilet.
Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
8/18/2011 | 14 Violations | Rating 3/5
Critical - Raw animal food not properly separated from ready-to-eat food. Raw chicken by ready to eat in reach in coolerCorrected On Site.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tea spoon
In-use utensil not stored with handle above the top of potentially hazardous food and the container.In vegetables in walk in cooler
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed soiled reach-in cooler gaskets.Large RIC by cook lineCorrected On Site.
Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Hot holding drawerCorrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Quesadilla grillCorrected On Site.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Large RIC by cook lineCorrected On Site.
Observed residue build-up on nonfood-contact surface. Hot holdind topCorrected On Site.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Corrected On Site.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
Critical - Covered waste receptacle not provided in women's bathroom- One stall
Critical - Observed live fruit flies in kitchen.
6/9/2011 | 5 Violations | Rating 4.25/5
Critical - Observed slash-resistant gloves contacting ready-to-eat food. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment or utensils not designed or constructed in a durable manner. bowls no handle in rice and dry beans
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.
12/30/2010 | 4 Violations | Rating 4/5
Critical - Working containers of food removed from original container not identified by common name,oil. Corrected On Site.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. Management reheated to 165 degrees.
Critical - Observed soil residue in storage containers dry storage,beans. Corrected On Site.
Critical - Observed soil buildup inside ice bin drive thru. Corrected On Site.
9/30/2010 | 9 Violations | Rating 3.5/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit black beans 49 degrees. Corrected On Site.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above yucca. 117 degrees. Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food rice and beans. Corrected On Site.
Critical - Observed employee eating while preparing food.
Critical - Observed soil buildup inside ice bin drive thru. Corrected On Site.
Equipment and utensils not properly air-dried wet stacking. Corrected On Site.
Observed utensils stored in crevices between equipment. Corrected On Site.
Observed open dumpster lid.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.
4/22/2009 | 11 Violations | Rating 4.5/5
Observed attached equipment soiled with accumulated dust. Walkin cooler fans.
Observed food debris accumulated on kitchen floor. Under steamer
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Scooping ice without scoop. Corrected On Site.
Observed ice scoop with handle in contact with ice.
Observed moldy ceiling tiles and/or air conditioning vent covers.
Observed ripped/worn tin foil used as shelf cover.
Observed single-service articles stored without protection from contamination. To go lids not inverted.
Critical - Observed soiled reach-in cooler gaskets.
Observed wall soiled with accumulated black debris in dishwashing area.
Wet mop not hung to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
12/4/2008 | 14 Violations | Rating 3.25/5
Ceiling tile missing.
Critical - Hand wash sink lacking proper hand drying provisions. Not DispensingCorrected On Site.
Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed dusty ceiling tiles and/or air conditioning vent covers.
Critical - Observed handwash sink used for purposes other than handwashing. Storage.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Ice.
Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Backdior blocked.
Observed ripped/worn tin foil used as shelf cover.
Observed single-service articles stored without protection from contamination. On top of garbage can togo containers.Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets.
Observed wall soiled with accumulated dust.
Wet mop not hung to dry.
Wet wiping cloth not stored in sanitizing solution between uses.