Polo Sur Restaurant Degrades its Sanitary Rating

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Observed cutting board grooved/pitted and no longer cleanable.

Observed residue build-up on nonfood-contact surface.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Observed toxic item stored by food.

Wet mop not hung to dry.

Observed unnecessary items on the premise.

Critical - Establishment operating without a current Hotel and Restaurant license.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed food stored on floor.

Observed gaskets/seals on cold holding unit in poor repair.

Critical - Observed soiled reach-in cooler gaskets.

Observed utensils stored in crevices between equipment.

Critical - Handwash sink not accessible for employee use at all times.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Manager lacking proof of Food Manager Certification.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.pork

Critical - Observed potentially hazardous food thawed at room temperature.

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.

Critical - Observed raw animal food stored over ready-to-eat food.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed employee with no hair restraint.

Observed cooler gasket torn/in disrepair.

Wet wiping cloth not stored in sanitizing solution between uses.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Observed interior of microwave soiled.

Critical - Observed handwash sink used for purposes other than handwashing.

Observed grease accumulated under cooking equipment.

No copy of latest inspection report.

Critical - Manager lacking proof of Food Manager Certification.