TRADICION HONDURENA POLLOS YIHRE #2

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw ; (45F - Cold Holding)Sausage; (46F - Cold Holding)Chorizo; (48F - Cold Holding); Cheese (48F - Cold Holding); Marinated Onions (50F - Cold Holding)

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw ; (45F - Cold Holding)Sausage; (46F - Cold Holding)Chorizo; (48F - Cold Holding); Cheese (48F - Cold Holding); Marinated Onions (50F - Cold Holding) **Admin Complaint**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler Cole slaw ; (45F - Cold Holding)Sausage; (46F - Cold Holding)Chorizo; (48F - Cold Holding); Cheese (48F - Cold Holding); Marinated Onions (50F - Cold Holding) **Repeat Violation** **Admin Complaint**

High Priority

Food stored on floor.

Basic - Food stored on floor. Observed a bag of onions stored on kitchen floor Employee removed and placed bag of onions on a plastic crate. Corrected On-Site** **Corrected On-Site** **Warning**

Basic

Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Employee placed under running water

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Employee placed under running water**Warning** **Corrected On-Site** **Warning**

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons and thongs in standing water. Employee removed items from container and placed in three compartment sink to wash. **Corrected On-Site** **Warning**

Basic

Time/temperature control for safety food not maintained frozen solid in a freezer.

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. **Warning**

Basic

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation** **Admin Complaint**

Intermediate

Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed chlorine test kit used to test quat sanitizer

Intermediate

No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**

Intermediate

Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee got rid of chewing gum

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee got rid of chewing gum**Warning** **Corrected On-Site** **Warning**

Basic

No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate

Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic