Pollo Tropical #20

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Equipment, Food and Non-Food Contact Surfaces Approved

Employee Health Policies Present

Lighting Adequate; Required Shields in Place

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used as a dump sink plastic straw in hand washing sink . Employee removed **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean and stacked hotel pans holding water on the shelf over three compartment sink.

Food Received at Proper Temperature

Employee Health Policies Present

Food Received at Proper Temperature

Food in Good Condition, Safe, and Unadulterated

Warewashing Facilities Maintained and Used

Potentially Hazardous Food Held at Proper Temperature

High Priority - A) Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee washing dishes in three compartment sink wash rinse and sanitize items but fail to wash hands before removing clean and sanitized dishes to air dry from three compartment sink. Operator had employee wash hands and rewash containers. B) Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee put on face mask and then put on gloves and begin food prep on cook line. Operator instructed employee to wash hands and change gloves. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grill top - chicken hot holding on far right grill (114F - Hot Holding); , per operator chicken stored on far right grill was cooked 1 hour prior, operator stated that part of grill was shut off and discarded chicken voluntarily. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled stored under hand sink at pickup window. Operator removed and labeled. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed sandwich press with grease build up on press surface and on mechanism.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch on cook line and work with items in steam table such as rice and beans to portion for Togo food. Operator had employee remove watch. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed employee stack wet equipment while still wet.

Basic - Floor tiles missing and/or in disrepair. Observed tiles in walk-in freezer and along cook line with cracks and damage and grout worn away between tiles.

Basic - Insect control device installed over food preparation area. Observed bug zapper stored above cooler and prep surface at pick up window.

Basic - Single-service articles not stored inverted or protected from contamination. Observed paper plates and Togo containers on cook line not properly inverted. Operator had employee invert items. **Corrected On-Site**

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