POLLO KING REDLANDS, 802 W COLTON AV UNIT K, Redlands, CA - Restaurant inspection findings and violations

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Business Info

Restaurant: POLLO KING REDLANDS
Type: Public Eating Pl (25-59 Seats)
Address: 802 W COLTON AV UNIT K, Redlands, CA 92374
County: San Bernardino
Total inspections: 6
Last inspection: 2/8/11
Score
90

Restaurant representatives - add corrected or new information about POLLO KING REDLANDS, 802 W COLTON AV UNIT K, Redlands, CA »

Inspection findings

Inspection Date

Type

Score

  • Thermometers provided and accurate (-1 point)
    An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
    No thermometer observed in facility for checking cooking temperatures. Ensure a probing thermometer is readily accessible on-site. Manager purchased a thermometer during the inspection.
  • Floors, walls and ceilings: built, maintained, and (-1 point)
    The walls / ceilings shall have durable, smooth, nonabsorbent, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114257, 114266, 114268, 114268.1, 114271, 114272) Cleaning must be an approved dustless method. (114268.1) Mats and duckboards, if used, must be removable and easily cleanable. (114272) Open-air barbecues or wood-burning ovens floor surfaces must extend a minimum of five feet and be impervious or easily cleanable. (114143(d))
    Observed gaps/holes in ceiling tiles throughout the facility. Repair/Replace tiles.

    Excessive debris observed in floor sink. Clean and maintain.

  • Warewashing facilities: installed, maintained, use (-1 point)
    Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) A thermometer must be readily available to monitor the temperature of the water at the warewashing sink. A warewashing sink used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after each use.
    Observed test strips missing from facility. Provide test strips.

    Chlorine in sanitizer bucket observed above 200ppm. Ensure chlorine sanitizer solution is at 100ppm in sanitizer bucket.

  • Wiping cloths: properly used and stored (-1 point)
    Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e)) Sponges shall not be used in contact with cleaned and sanitized or in-use food contact surfaces. (114135)
    Observed wet wiping cloths on food contact surfaces in food prep area. Store wiping cloths in appropriate areas.
  • Premises
    Non-critical Violation
    1
  • Proper hot and cold holding temperatures (-4 points)
    Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
    Observed cooked chickens in hot holding between 122-130F. Ensure all potentially hazardous food is held at/above 135F for hot holding. Manager stated that the chickens were cooked less than an hour before temperatures were check. The chickens were reheated to 165F and placed back into hot holding.
  • Adequate ventilation and lighting
    1
    Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
2/8/11Inspection - Routine90
  • Food contact surfaces: clean and sanitized (-4 points)
    All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
    Per operator the dishes are washed and rinsed in the 2-compartment sink. Ensure proper batch washing procedure is followed. Procedure explained. Corrected on site.

    Provide missing test strips.

  • Hands clean and properly washed
    4
    Employees are required to wash their hands: before beginning work
  • Food separated and protected (-1 point)
    All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) All food shall be stored, prepared, displayed or held so that it is protected from contamination.
    Observed nacho sauce and jalapenos stored in original metal can in reach in cooler. Ensure food is removed from metal can and placed in covered cleanable container.

    Observed open bulk bags of beans and salt on counter. Seal bags or provide covered cleanable container for bulk foods.

  • Thermometers provided and accurate (-1 point)
    An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
    Provide missing thermometer in reach in coolers.

    Provide missing probe thermometer.

  • Permits Available
    A food facility shall not be open for business without a valid permit. (114067(b) & (c), 114381 (a), 114381.2, 114387)
    Observed permit expired 3/2010. Facility has 72 hours to pay permit fees and possible late fees or permit will be suspended and facility will be closed. Contact DEHS at 909-884-4056 with any questions.


  • Post inspection comments:
    A grade posted.

    Observed leak from roof near restrooms. Repair all leaks immediately.
12/21/10Inspection - Routine90
No violation noted during this evaluation. 2/24/10Inspection - Routine92
No violation noted during this evaluation. 2/2/09Inspection - Routine96
No violation noted during this evaluation. 10/31/08Inspection - Routine96
No violation noted during this evaluation. 1/15/08Inspection - Routine93

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