POLLO REGIO

Adequate hand washing facilities supplied and accessible

Observed aluminum foil sitting in hand sink in the back prep area, across from the walk in cooler.Corrective Actions: Ensure to not store items in hand washing sinks, and to only use hand sinks for hand washing.

Adequate hand washing facilities supplied and accessible

Observed the hand sink across from the grills in the back section with no soap in the dispenser.Corrective Actions: Ensure all hand sinks are supplied with soap.

Adequate hand washing facilities supplied and accessible

Observed the hand sink across from the register blocked by a trashcan, broom, and dustpan.Corrective Actions: Ensure all hand sinks are easily accessible.

Proper cold holding temperatures

Observed a bucket of Asada meat prepped the day before at 50F in the walk in cooler.Corrective Actions: Ensure all TCS food items are at 41F or below.

Proper cold holding temperatures

Observed the red and green salsas in the reach in cooler across the register at an internal temp of 46F. Salsas were prepped the day prior.Corrective Actions: Ensure all TCS food items have an internal temperature of 41F or below. Mananger on site discarded food items.

Proper cooling methods used; adequate equipment for temperature control

Observed the reach in cooler across the register at an ambient temperature at 46F.Corrective Actions: Ensure to have reach in cooler serviced to cold hold food items at 41F or below.

Physical facilities installed, maintained, and clean

Observed two light bulbs out under the vent hoods in the kitchen.Corrective Actions: Ensure to repair or replace light bulbs. Employee switched out light bulbs at the time of inspection.

Physical facilities installed, maintained, and clean

Observed several coving tiles broken off in the first section of the walk in cooler.Corrective Actions: Ensure to repair or replace coving tiles.