POLO NORTE

Violations (17)

• 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 diced tomatoes (55F - Cold Holding) inside reach in cooler located across the cook line. As per operator, product has been there for about an hour. Operator placed inside walk in cooler for rapid cooling. **Corrective Action Taken**

  High Priority

• 03A-03-5Critical

  Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

  High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shelled eggs stored next to the cook line at room temperature. Operator placed back inside reach in cooler for rapid cooling. **Corrective Action Taken**

  High Priority

• 36-34-5

  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

  Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents in kitchen area soiled.

  Basic

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on shelf above prepped produce inside table in kitchen area. Operator removed immediately. **Corrected On-Site**

  Basic

• 35B-01-4

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

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

  Basic

• 14-38-4Corrected on site

  Food storage container/container lid cracked or broken.

  Basic - Food storage container/container lid cracked or broken. Observed plastic container next to cook line cracked. Operator discarded. **Corrected On-Site**

  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 the cook line with soiled gaskets.

  Basic

• 14-33-4

  Reach-in cooler shelves with rust that has pitted the surface.

  Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in coolers located across the cook line and at the pizza prep area with rusted shelves.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to fry station soiled.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths on top of food prep table not stored in sanitary solution.

  Basic

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed clean utensils and pots inside hand wash sink located next to pizza prep table. Operator removed. **Corrected On-Site**

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for three compartment sink and dish machine.

  Intermediate

• 22-31-4

  Non-pitting surface rust on food-contact equipment.

  Intermediate - Non-pitting surface rust on food-contact equipment. Observed dry rack used to store clean pots and pans located across the three compartment sink with rusted shelves.

  Intermediate

• 14-14-4

  Nonfood-grade basting brush used in food.

  Intermediate - Nonfood-grade basting brush used in food. Observed non food grade basting brush used at the coffee prep station.

  Intermediate

• 16-21-4

  Accumulation of debris on exterior of warewashing machine.

  Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.

  Basic

• 53B-14-5

  Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate

• 36-32-5

  Ceiling/ceiling tile shows damage or is in disrepair.

  Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen cook line area in disrepair.

  Basic