POLOS TAQUERIA

1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2D: .07(3)(b)Observed handwashing sink in kitchen without disposable towels. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: PIC (Person in Charge) stocked the paper towel dispenser at the hand sink with paper towels.

3-1D: .04(5)(g)Observed facility without parasite destruction letter on-site for tilapia served undercooked (ceviche). If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Rule .04(5)(f) may substitute for the records specified under paragraph 1 of Rule .04(5)(g). (Pf)

4-2B: .05(8)(a)Observed employee washing dishes and storing them to dry without sanitizing them. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Employee sanitized the dishes and stored them to dry.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the food items.

6-2: .04(6)(g)Observed multiple time/temperature control for safety food items prepared and held in the facility for longer than 24 hours without an appropriate date mark. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: PIC datemarked the food items.

8-2B: .07(6)(g)Observed sanitizer bucket containing in-use wet wiping cloths with too high of a sanitizer concentration. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC remade the sanitizer bucket to contain an appropriate concentration of sanitizer.

18: .07(2)(m)Observed back door cracked open at the start of the inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC closed the back door.

18: .07(5)(k)Observed facility with fruit flies in the kitchen prep area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies; (C)
2. Routinely inspecting the premises for evidence of pests; (C)
3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and
4. Eliminating harborage conditions.(C)

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold-holding above 41°F in the up-right cooler. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge (PIC) discarded the items.

10D: .04(4)(d)Observed multiple in-use containers of spices and sauces throughout the kitchen not labeled with the common name (items were removed from their original container). Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled the containers of spices and sauces with the common name.

12C: .04(4)(m)Observed wiping clothes stored in sanitizer buckets with too low of a sanitizer concentration. Also observed multiple wet wiping clothes stored on the kitchen prep tables. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in Charge (PIC) remade the sanitizer buckets to the adequate sanitizer concentration and placed new wiping cloths in the buckets. The wet wiping cloths being stored on the kitchen prep tables were discarded, and the prep tables were sanitized.

1-2A: .03(2)(a)-(l), (n)Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1C: .04(4)(a)1,2,3Observed employee who was not wearing gloves place tortillas on the flat top grill, remove the tortillas, touch the tortillas with their bare hands, and place toppings on the tortillas with their bare hands before serving it to a customer. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Before giving the order to the customer, the employee was instructed to discard all of the food, wash hands, place gloves on, and re-prepare the customers order.

2-2B: .03(5)(j)1&2Observed employee drinks in unapproved cups throughout the kitchen prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in Charge (PIC) moved the employee drinks to the designated employee area.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw beef stored above cooked beef, raw beef stored above cooked rice, and raw beef stored above cooked potatoes in the up-right cooler. SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC reorganized the up-right cooler to adhere to separation protection guidelines.

6-1A: .04(6)(f)Observed cut cabbage, whipped cream, and cream sauce cold-holding in the small prep cooler at the dessert bar at a temperature greater than 41°F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the cut cabbage, whipped cream, and cream sauce.

12B: .03(5)(g)Observed multiple employees in the kitchen prep area wearing jewelry on their hands and wrists. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed the jewelry from their hands and wrists.

14B: .05(10)(e) 1,2,4Observed multiple clean dishes stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC rewashed the dishes and stacked them in a way to allow them to air-dry.

15A: .05(6)(a)Observed the small prep cooler at the dessert bar unable to maintain a temperature below 41F (see temp log). Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)