POLO NORTE

Violations (11)

• 08A-04-5CriticalRepeat

  Raw animal food stored over or with unwashed produce.

  High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored over a case of avocado. **Repeat Violation**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed over the preparation table at cook line ham (64F - Cold Holding); cheese (66F - Cold Holding), as per kitchen manager food was placed there for less than 4 hours. Manager added ice to the rim of the holding container to rapidly cool down the food items. **Corrective Action Taken**

  High Priority

• 03B-01-6CriticalRepeat

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line melted cheese (79F - Hot Holding), as per operator for less than 3 hours, instructed employee to reheat food and maintain at 135 or above. **Corrective Action Taken** **Repeat Violation**

  High Priority

• 31B-04-4Repeat

  No handwashing sign provided at a hand sink used by food employees at hand wash sink located at front line.

  Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink located at front line. **Repeat Violation**

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across from walk in freezer door gasket soil.

  Basic

• 53A-10-4

  Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Food manager unable to answer basic food code question such as hot and cold holding food temperature. Educated manager on hot and cold holding temperatures stipulated by the food code.

  Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Food manager unable to answer basic food code question such as hot and cold holding food temperature. Educated manager on hot and cold holding temperatures stipulated by the food code. **Corrective Action Taken**

  Intermediate

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic bucket stored in the hand wash sink at preparation area. **Corrected On-Site**

  Intermediate

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled.

  Basic

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink located across from the walk in cooler.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located across from the walk in cooler.

  Intermediate

• 08B-47-4

  Food not stored at least 6 inches off of the floor.

  Basic - Food not stored at least 6 inches off of the floor. Observed milk gallons not stored 6 inches off the floor in the walk in cooler.

  Basic

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.

  Basic