TERMINAL 3F - FOOD COURT - BURGERFI

Nonfood-grade bags used in direct contact with food.

High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bag filled with ice, stored on raw chicken inside pollo tropical hoshizaki cooler.

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sautéed onions (123F - Hot Holding)at BugerFi cook line. Per operator, food out of temperature for approximately 1 hour. Employee reheated to 194F for hot holding. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Cutting board has cut marks and is no longer cleanable.

Basic - Cutting board has cut marks and is no longer cleanable. Observed yellow cutting board with groove marks that are unable to be cleaned, at pollo tropical coo line.

Basic

Employee with no hair restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee handling grilled chicken at pollo tropical cook line, not wearing hair restraint.

Basic

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored head down inside mop bucket, in kitchen. Operator properly stored. **Corrected On-Site**

Basic

Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed jug of whole milk not marked with date of opening. Per operator, jug opened today. Operator put date mark on milk jug. **Corrected On-Site**

Intermediate