EL POLLO LOCO #3516

Measured the ambient temperature of the 1-door under counter cooler nearby the drivethrough at 49F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until this unit is repaired.

Observed lack of paper towels at the handwash station in both restrooms. [CA] Handwash sinks shall be fully stocked with soap and single use towels at all times. [COS] Employees restocked the paper towels dispenser in the restroom.

In the 1-door under counter cooler nearby the drivethrough, measured creamy cilantro sauce, flan, and guacamole from 45-49F. Per time marking, items were prepared less than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All food was relocated to a functioning cooler to facilitate proper cooling.

1) Observed active leak in the piping underneath the preparation sink. [CA] Plumbing fixtures shall be maintained in good repair. 2) Observed drainpipes from the central grill station extend directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than one inch.

There was no paper towel supply on both restroom handwash stations. [CA] Refill the paper towel dispenser immediately. The PIC refilled the supplies (COS).

During the time of the inspection, contractors were remodeling part of the dining area, and excessive dust was diffusing into the kitchen area. The facility was conducting a drive through service. If remodeling is being conducted in the facility, the whole kitchen must remain closed, or at least the area where food preparation, storage, and service is conducted must been properly protected. [CA] Food must be properly protected from a possible contamination during storage, preparation, and service. The contractor brought chipwood and plastic and protected the kitchen area from any dust that might be generated in the dining area from the remodeling or cleaning. Excessive dust accumulation was observed on the floor below the cooking area and on the floor sinks back in the kitchen area. [CA] Please conduct a thorough cleaning on the floor and floor sink areas.

The sanitizer concentration on the kitchen's three compartment warewash sink was measured at 0 ppm chlorine. [CA] Whenever sanitizing of utensils/equipment is conducted using a three compartment warewash sink, there must be a 100-ppm residual chlorine or 200 ppm quaternary ammonia sanitizer level on the sanitizing compartment. The person in charge refill one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils (COS).