EL POLLON

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop sugar

Basic - Buildup of food debris/soil residue on equipment door handles. - prep cooler

Basic - Equipment in poor repair. - gasket torn on Delfield cooler

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. - fish in a tub of standing water

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cut leafy greens Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - seco datemarked 8/25. - cooked beef date marked 9/10. Manager states prepared on 9/16. Employee didn't change date labels on pan Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. - all cookline coolers

Basic - Equipment in poor repair. - gasket torn at delfield cooler - gasket torn at cookline cooler

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cooler door opening at triple door reach in Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. - cookline cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over butter

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - tamales. Manager states made 2 days ago Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle in bulk sugar

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler door handles soiled

Basic - Time/temperature control for safety food thawed in an improper manner. - fish in container of standing water

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - zero ppm. Manager fixed chemical line. Final reading 100ppm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw sliced beef over pesto sauce. Employee moved. - raw shell eggs over raw fish in chicken cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken date marked 9/9 (45F-47 - Cold Holding) Manager states had out to prepare for cooking. Advised manager to add bagged ice and reduce amount for better cooling. - cheese cake (44F - Cold Holding); - flan (44F - Cold Holding) Manager moved to freezer

High Priority - Vacuum breaker missing on splitter added to mop sink faucet.

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. - provided to operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - gasket soiled on chicken cooler

Intermediate - Spray bottle containing toxic substance not labeled. - squeeze bottle of yellow liquid at ware wash station Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine

Basic - Bowl or other container with no handle used to dispense food. - in bulk dry foods Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. - cooler door handles soiled on all coolers in kitchen

Basic - Equipment in poor repair. - gasket torn on Delfield cooler

Basic - Water leaking from pipe and/or faucet/handle. - hand wash sink next to ice machine. Water turned off. Other hand wash sinks available nearby.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked chicken and cut carrots at large reaching cooler in kitchen - From follow-up inspection 2024-02-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at big reach in cooler at kitchen no date mark.Per operator opened over 24 hours - From follow-up inspection 2024-02-08: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inhand washing sink at wait staff station Hand wash sink at wait staff station partially blocked by prep table - From follow-up inspection 2024-02-08: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Rice,bean and sugar have bowls instead of scoops in the containers - From follow-up inspection 2024-02-08: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored next to blender at wait staff station - From follow-up inspection 2024-02-08: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Large-reach in cooler in kitchen bottom has spill - From follow-up inspection 2024-02-08: Time Extended

High Priority - Faucet at three-compartment sink does not reach all compartments. One faucet is missing

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the 3 door coldtech cooler raw eggs over, fish which is over cooked potatoes

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler line ambient 46° ; cut tomatoes (46F - Cold Holding); cut lettuce (46F - Cold Holding); lower part heavy cream (46F - Cold Holding) unit has a build up of dust and grease on the coils , operator cleaned the coils ambient temperature 43° Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.

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. Provided DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events. Please print and post

Intermediate - Handwash sink not accessible for employee use at all times. Item stored in the hand sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at either hand sink in the kitchen

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Cove molding at floor/wall juncture broken/missing. At the oven missing cove tile and a hole in the wall at the base boards

Basic - Equipment in poor repair. -fry baskets

Basic - Light not functioning. Over the warewash area

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados not washed stored on the line with the stickers

Basic - Reuse of single-service or single-use articles. Scallops shells stored in the freezer

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in the bucket

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm sanitizer is out

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (115F - Hot Holding) operator returned to the oven

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. The splitter at the mop sink

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Equipment in poor repair. Hood filters missing from the hood system

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open Monster drink in the Delfield cooler

Basic - Stored food not covered. In the freezer , bowl of cooked chicken not covered

Basic - Water leaking from pipe and/or faucet/handle. Hand sink in the kitchen drain leaking

High Priority - Dented/rusted cans present. See stop sale.hominy

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 80° sitting out

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For the 3 compartment sink. Quaternary ammonium test kit missing

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle

Basic - Equipment in poor repair. Gasket to the Delfield cooler left door gasket is ripped

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 PPM

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beeef in the make cooler , eggs over cooked potatoes in the 3 door cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. corn (120°F - Hot Holding) operator reheated to 165° and returned Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Hand soap stored on the make table, paint on a line freezer

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items not dated

Basic - Equipment in poor repair. Cutting board split , oven door

Basic - Food stored on floor. Case of limes on the floor in the kitchen

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Time/temperature control for safety food thawed in an improper manner. Sqid in a sink without running water

Basic - Water leaking from pipe and/or faucet/handle. At the dishwasher pressure relief valve

Basic - Wet mop not stored in a manner to allow the mop to dry.