El Pollo Rumbero

Year by year

Inspections

1. Sep 3, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of the interior of the microwave above center island in kitchen are soiled and unclean. Non-food contact surfaces of grill grating and grease collection tray are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory asterisk on menus is missing by each steak served undercooked.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw chicken is being stored above cooked pork in the under grill drawer cooler. Raw chicken is being stored above ready-to-eat onions in the walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Individually packaged desert items and cakes with cheese in the display case on the bar being cold held is not datemarked or has a datemark that exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in server station area is not fully accessible due to blockage by red bucket.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Packaged desert cakes in the bar top display cooler are not labeled with ingredient list, common name, name and address of manufacturer and allergen disclosure.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     There is an air gap present under the basement outside entry door.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice

     PEST - EVIDENCE

     Evidence of pests observed. Fruit flies are present in the bar area and near the kitchen dish machine.

     Correction: Provide proper pest control by trapping or otherwise controlling pest problems on a continual basis. Clean up all pest activity evidence and increase control activities.

     Code WFC 6-501.111

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine and lactic acid is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Metal spoons are being improperly stored in a cup on the center kitchen island with the scooping end facing up and handle end facing down..

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

2. Aug 26, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment. Operator has completed course and is awaiting results. If they have not passed the exam, operator has informed inspector that they intend to take another course and make another attempt to pass the exam.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of hood vents are soiled and unclean. Top interior of microwave has buildup present.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Pieces of cardboard present on the floor of the kitchen that is exposed to splash, spillage, or other food soiling is not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials. Remove and dispose of cardboard.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing next to steak.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the top drawer cooler, raw chicken and raw beef is being stored directly above ready-to-eat cheese and onions in the lower drawer cooler. In the walk-in cooler, raw chicken and raw beef is being stored above ready-to-eat bell peppers, onions and plantains.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Bottom gasket of cooler door on right side of 4 door beverage cooler is loose and torn away. Walk-in freezer that is not currently in use, is not functional.

     Correction: Maintain equipment in good repair. Replace cooler door gaskets and equipment as necessary.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen is not accessible due to blockage by pitcher of water.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     There is a gap present under the basement entry door to the establishment that may allow for the entry of pests.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the kitchen dish machine is at 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

3. May 10, 2024 Pre-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of microwave buttons and front surface of microwave are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Floor mat at the entrance of the kitchen that is exposed to splash, spillage, or other food soiling is not easily cleanable and has a carpet surface. Concrete flooring below kitchen dish machine is not sealed are is not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     In back basement room behind the walk-in cooler, condensation from a pipe is slowly dripping onto the floor.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the basement men's room of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     The kitchen floor has cracks present that may make cleaning more difficult.

     Correction: Maintain the physical facilities so they are in good repair at all times, and seal the cracks in the kitchen floor or replace flooring.

     Code WFC 6-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     3 bottles of cleaning chemicals below the kitchen dish machine are unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11