- 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. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. The cover to the reach in freezer had broken and was repaired wit duct tape located in dry storage
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. The plates were not sanitized. Corrective action taken. The three compartment sink was set up wit quaternary 200 ppm **Corrected On-Site**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cook line sink
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line hand sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Prep area: tomato 45. Lettuce 45. Corrective action taken, ice added. Rechecked .25 hr both were at 41 **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, rice, empanadas in the walk in cooler
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08/14/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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