POLLO REGIO

Proper hot holding temperatures

Observed loaded potatoes, refried beans and sliced plantain hot holding at 119 degrees. food was prepped at noon.Corrective Actions: Reheat food to 165 and then maintain hot hold of 135 degrees minimum.

Proper cold holding temperatures

Observed salsas and pickled onions temping at 44-45 degrees at front salsa bar.Corrective Actions: Salsa bar was recently refilled per manager. Manager must check temperature and throw away salsa at end of 4 hour period if temperature does not reach 41 or lower. Manager to put an order in.

Thermometers provided and accurate

observed thermometers inside walk in not properly working. Corrective Actions: Ensure thermometers are working and are available in walk in and reach in coolers.

Contamination prevented during food preparation, storage and display

Observed hair in raw piece of meat in walk in cooler.Corrective Actions: Employee threw away the piece of meat that the hair was on. Ensure food is protected by wearing hair nets as necessary

In-use utensils; properly stored

Observed ice scooper with handle sitting in the ice in the ice machine. Observed tongs sitting inside container of pickled onionsCorrective Actions: Employees removed ice scooper from ice machine and removed tongs from pickled onions container.

Non-food contact surfaces clean

Observed dirty wire racks in walk in cooler. wire racks had old dried food debris.Corrective Actions: Ensure non food contact items are cleaned and sanitized.

Physical facilities installed, maintained, and clean

Observed 2 lightbulbs outs under vent hoods in the kitchen.Corrective Actions: Ensure lights are replaced.