El Pollo Correteado

Inspector's notes

No Food Protection Manager was available onsite during time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ***** 2nd Consecutive Inspection *****

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked beans cooling in the walk in cooler but having an internal temperature of 95-110*F. Employee states the beans were taken out of the heat 5 hours prior to the inspection and left out to cool in the ambient temperature for more than 4 hours prior to placing them in the walk in cooler. No cooling log available to show when the cooked beans entered the danger zone (below 135*F and above 41*F). Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Reviewed cooling methods with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the handwashing sink located near the cash register being blocked while employees were handling/packaging lemons. Person in charge (PIC) made the handwashing sink accessible at the time of inspection. Discussed the importance of having all handwashing sinks accessible to promote proper handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked peppers being stored below the grill and having an internal temperature of 98*F. Person in charge states the peppers came out 30 minutes prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed macaroni salad, cooked beans and mashed potatoes in the front cooler not having any date marking. Person in charge states these foods were made 2-3 days prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection. 2ND REPEAT VIOLATION.

Inspector's notes

Observed cooked chicken in the hot holding unit having an internal temperature of 115*F and not having a time stamp of when it came off the grill. Person in charge states these foods were taken off the grill less than 30 minutes prior to the inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the establishment using a dust pan to handle the marinate for the chicken. Person in charge states they only use the dust pan for the marinate but voluntarily disposed of it at the time of inspection. Use of non-food grade equipment is not approved for the use with food in order to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk in cooler not having a functioning light. Discussed the importance of having enough lighting in all areas where food is stored/handles to ensure food safety. Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken being stored over raw pork and in house salsa in the walk in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pasta being cooling in the walk in cooler but being covered tightly with a plastic bag. Cooked pasta had an internal temperature of 73-81*F and had been cooling more than 5 hours prior to the inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Also, TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a batch of refried beans and cooked rice that was made 1-2 days prior to inspection not having any date marking. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.