El Rey De Los Pollos

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 71f. Advised to set metal pan holding utensils, on burners at 135f or hotter. Repeat Violation

Basic – In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Over microwave at 3 bin sink area. Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran and tested 2 times at 0 ppm. Advised discontinue use of dishmachine for sanitizing and set up manual sanitization. Manager took action to set up sanitizer and call for service.

High Priority – Spray hose at dish sink lower than flood rim of sink. Hose at least 6 inches into 3 bin sink.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 flats of Shell eggs holding in ambient air. Advised rapid chill to avoid discarding in another hour plus.

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. 2 flats of shell eggs sitting in ambient kitchen air. Employee states he is using them and have been out for less than 2 hours. Advised rapid cool to 41 or colder.

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nNATALIA MENDEZ NOT ON SITE WITH AT LEAST 8 people working.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At least 6 employees working at this time only 4 certificates available.