Hot Hold (135F) "All hot foods must be held at 135F at all times to prevent bacterial growth. Observed cooked plantain in temperature danger zone (42F-134F) since 1030 hrs. Person in Charge implemented time as a public health control for corrective action, and will discard at 2:30p as required."
Good Hygienic Practices (Eating/Drinking/ Smoking/Other) "Food employees may not drink from uncovered containers in kitchen prep areas. Observed 2 open containers in kitchen underneath prep table, and on top shelving of storage rack. Person in Charge voluntarily discarded drinks for corrective action."
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized "Food contact surfaces must be clean to sight and touch. Observed soiled, stained cutting board surfaces in use that can no longer be properly cleaned and sanitized-replace as needed. In addition, observed dirty knives stored clean in rear of kitchen. Person in Charge removed knives for cleaning for corrective action."
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