EL POLLON

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche prepared with raw seafood including Tilapia, shrimp and / or Mahi Mahi offered on menu. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Ambient 51F , shredded cheese 49/50, mashed potatoes 49/49, cooked whole chickens on skewers 49/49/49/50/49F , cooked chicken in pans 49/49/50/51F, raw beef 50F, case of shell eggs 50F ambient, case of Cole slaw 51F ambient. Overnight greater than 4 hrs. Prob Thermometer calibrated with operator .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Ambient 51F , shredded cheese 49/50, mashed potatoes 49/49, cooked whole chickens on skewers 49/49/49/50/49F , cooked chicken in pans 49/49/50/51F, raw beef 50F, case of shell eggs 50F ambient, case of Cole slaw 51F ambient. Overnight greater than 4 hrs. See stop sale . Discarded by operator during the inspection . Walk in cooler 6 cases of raw chicken 50/50/49F Per operator less than 4 hrs. Placed in walk in cooler this day. Raw chicken placed in freezers for rapid cooling. Corrective Action Taken Repeat Violation Warning

Basic - Ceiling tile missing. At walk in cooler Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler 50F ambient

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Florescent lights in dry storage room.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-04-29: At time of the callback No employee training in place . Discussion conducted with CFM A. Rivas reference state approved food handler training requirements for employees. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Floor - boxed chicken 60/62/61/66/63/55/59F Per staff less than 2 hrs. Chicken moved from floor to preparation area for marinating and cooling. Staff advised to cool chicken to 41F or below as soon as possible. Staff also advised to work with manageable quantities/volumes of TCS food to ensure proper temperature control. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand wash sink 65/68F after prolonged running of water. Handle in disrepair

Basic - Ceiling tiles missing. Above walk in cooler Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior kitchen door Repeat Violation

Basic - Food stored on floor. Raw boxed chicken Moved from floor during the inspection. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2022-06-17: Observed manager in charge Maria Neira lacking food manager certification, no managers in establishment have a food manager certification or can show proof of manager food certification. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler Cooked whole chickens cooling overnight Cooked whole chickens 44/45/47/47F Chicken wrapped in plastic and stacked See stop sale Discussion on proper Cook - Cool and Spanish language Cooling hand out provided to operator during the inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk-in Cooler Cooked whole chickens cooling overnight Cooked whole chickens 44/45/47/47F Chicken wrapped in plastic and stacked

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand wash sink Water 76F