DirtyFLRestaurant Inspection Data

POLO CHICKEN RESTAURANT

POLO CHICKEN RESTAURANT in ORLANDO has 13 health inspections on record with an overall food safety rating of 1.9/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 13 reports on file

6218 W COLONIAL DR STE 208

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 13 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 13622396

Met Inspection Standards

1 high, 2 int, 6 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic no handle bowl used to scoop soup. - From follow-up inspection 2026-02-03: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation - From follow-up inspection 2026-02-03: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout establishment. - From follow-up inspection 2026-02-03: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Pot of Sauce Case of oil Turkey , eggs and other items located in walk-in cooler. Warning - From follow-up inspection 2026-02-03: Repeat violation . Vegetables, large bin of chicken located in the walk-in cooler and outside on the cook line large bins of meat. until next unannounced visit. Any future violations will result in administrative action. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Sides of equipment Shelves on the cook line - From follow-up inspection 2026-02-03: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Large bin of - From follow-up inspection 2026-02-03: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Griot past 4 hours. - From follow-up inspection 2026-02-03: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2026-02-03: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2026-02-03: **Time Extended**

1/29/2026· 1mo ago

Visit ID: 13621144

Follow-up Inspection Required

2 high, 4 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic no handle bowl used to scoop soup.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout establishment.
  • 08B-38-4:Basic - Food stored on floor. Pot of Sauce Case of oil Turkey , eggs and other items located in walk-in cooler. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Sides of equipment Shelves on the cook line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large bin of
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Griot past 4 hours.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (96-109F - Hot Holding) less than 4 hours, operator had employees place in walk in cooler for temperature recovery. **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time. rice (130-150F - cooling ) from two hours ago. staff took the rice to reheat. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Measuring spoon in hand sink. Manager removed. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

11/24/2025· 3mo ago

Visit ID: 10930971

Met Inspection Standards

5 high, 4 int, 14 basic

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly trap on front service counter. Management removed. Corrected On-Site
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Large bins of meat in back kitchen. Multiple items in walk in cooler. Repeat Violation
  • 33-15-4:Basic - Garbage can located outside has lid open/broken.
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fried pastries. Staff removed from front counter. Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ingredients bins.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Multiple meats in large bins sitting on the floor.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Ware washing area hole in concrete near reach in freezer.
  • 29-11-4:Basic - Water leaking from pipe. Hand-sink in dish area.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Used for dough.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over sauces in walk in cooler.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk (49F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (49F - Cold Holding
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (109F - Hot Holding). Less than 4 hours on line. Staff moved to cooler to cool.
  • 02C-03-5: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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large slicer/ grinder located at entrance to ware washing area.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dish rack and dishes blocking hand sink located near triple sink. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler.

5/29/2025· 9mo ago

Visit ID: 10703761

Met Inspection Standards

1 high, 3 int, 6 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under cook line -around chest freezer and water heater in back kitchen
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bags of meat on floor in walk in freezer.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At front counter Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -In between fryers -Hoods -both fans on ceiling
  • 29-08-4:Basic - Plumbing system in disrepair. Hand sink in kitchen is turned off due to pipe clogging in floor drain. Establishment has 2 other working hands sinks. Per operatorrepairs are scheduled
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to cook line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Plantains, pork, pork belly, fish filtes, goat, turkey, chicken, pork ears, spicy coleslaw, rice, and beans, cut lettuce,eggs, cheese, 46F-60F cold holding in walk in cooler. Less than 4hrs per operator . Advised to put all items in ice or in freezer for temperature recovery. First observed Ambient temperature of cooler at 55F. At time end of inspection ambient temperature of cooler was 40F. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Back hand sink is blocked by pots and pans and equipment
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Back hand sink has food debris Front counter hand sink had pitcher inside. Operator removed Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has several items on time in steamwell. Provided operator with time plan.

10/24/2024· 1y 4mo ago

Visit ID: 8787015

Met Inspection Standards

4 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in large ingredients bin of white substance
  • 08B-38-4:Basic - Food stored on floor. Hot dogs stored under speed rack in walk-in cooler. Boiled eggs on the floor of. Cook line. Eggs were picked up Repeat Violation Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large black bin with white substance
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Tub of utensils in sink on front counter . Manager removed tub. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on front counter Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. On front counter In kitchen area Repeat Violation
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves

4/22/2024· 1y 10mo ago

Visit ID: 8610419

Met Inspection Standards

2 high, 3 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor.Turkey in walk-in cooler
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White substance in large ingredients bin under table in kitchen.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cow foot (47F - Cold Holding).
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cow foot (47F - Cold Holding) from yesterday in unit
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink in back room ,spray cans in sink. Staff removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near triple sink
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Near triple sink.

2/9/2024· 2y 1mo ago

Visit ID: 8606605

Met Inspection Standards

2 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In flour - From follow-up inspection 2024-02-09: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Oil cases. Chicken in walk-in cooler. Repeat Violation - From follow-up inspection 2024-02-09: **Time Extended**

2/6/2024· 2y 1mo ago

Visit ID: 8481591

Follow-up Inspection Required

1 high, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour
  • 08B-38-4:Basic - Food stored on floor. Oil cases. Chicken in walk-in cooler. Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (109F - Hot Holding); rice (69F - Hot Holding) cooked chicken (69F - Hot Holding). food he'd on the counter in kitchen Warning

9/27/2023· 2y 5mo ago

Visit ID: 8509322

Met Inspection Standards
  • N/A:No Violations Were Observed

9/11/2023· 2y 6mo ago

Visit ID: 8490015

Met Inspection Standards

3 high, 5 basic

  • 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle drink on the speed rack. - From follow-up inspection 2023-08-25: **Time Extended** - From follow-up inspection 2023-08-29: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. 1.oil in kitchen 2. bottles of water on front counter. 3. Containers of chicken and other meats - From follow-up inspection 2023-08-25: **Time Extended** - From follow-up inspection 2023-08-29: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
  • 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl in flour. Staff removed Corrected On-Site - From follow-up inspection 2023-08-25: **Time Extended** - From follow-up inspection 2023-08-29: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
  • 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Cut lettuce - From follow-up inspection 2023-08-25: **Time Extended** - From follow-up inspection 2023-08-29: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler also - From follow-up inspection 2023-08-25: **Time Extended** - From follow-up inspection 2023-08-29: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
  • 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cashier tended a customer at register. Went in the back gloved hands to get a patty. - From follow-up inspection 2023-08-25: **Time Extended** - From follow-up inspection 2023-08-29: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
  • 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over carrots - From follow-up inspection 2023-08-25: **Time Extended** - From follow-up inspection 2023-08-29: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
  • 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cleaned gloves with napkins while preparing patties - From follow-up inspection 2023-08-25: **Time Extended** - From follow-up inspection 2023-08-29: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**

8/29/2023· 2y 6mo ago

Visit ID: 8483324

Met Inspection Standards

3 high, 5 basic

  • 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle drink on the speed rack. - From follow-up inspection 2023-08-25: **Time Extended** - From follow-up inspection 2023-08-29: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. 1.oil in kitchen 2. bottles of water on front counter. 3. Containers of chicken and other meats - From follow-up inspection 2023-08-25: **Time Extended** - From follow-up inspection 2023-08-29: **Time Extended**
  • 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl in flour. Staff removed Corrected On-Site - From follow-up inspection 2023-08-25: **Time Extended** - From follow-up inspection 2023-08-29: **Time Extended**
  • 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Cut lettuce - From follow-up inspection 2023-08-25: **Time Extended** - From follow-up inspection 2023-08-29: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler also - From follow-up inspection 2023-08-25: **Time Extended** - From follow-up inspection 2023-08-29: **Time Extended**
  • 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cashier tended a customer at register. Went in the back gloved hands to get a patty. - From follow-up inspection 2023-08-25: **Time Extended** - From follow-up inspection 2023-08-29: **Time Extended**
  • 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over carrots - From follow-up inspection 2023-08-25: **Time Extended** - From follow-up inspection 2023-08-29: **Time Extended**
  • 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cleaned gloves with napkins while preparing patties - From follow-up inspection 2023-08-25: **Time Extended** - From follow-up inspection 2023-08-29: **Time Extended**

8/25/2023· 2y 6mo ago

Visit ID: 8481024

Follow-up Inspection Required

5 high, 2 int, 5 basic

  • 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle drink on the speed rack. - From follow-up inspection 2023-08-25: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. 1.oil in kitchen 2. bottles of water on front counter. 3. Containers of chicken and other meats - From follow-up inspection 2023-08-25: **Time Extended**
  • 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl in flour. Staff removed Corrected On-Site - From follow-up inspection 2023-08-25: **Time Extended**
  • 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Cut lettuce - From follow-up inspection 2023-08-25: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler also - From follow-up inspection 2023-08-25: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1.legumes (67F - Cooling) from last night cook stayed placed in the freezer to cool. 2. rice (69F - Cooling) 3. pork from yesterday (69F - Cooling); goat from yesterday (69F - Cooling); Turkey (51F - Cold Holding) rice and red beans (66F - Cooling) Warning - From follow-up inspection 2023-08-25: Turkey 49F cooling in outside reach in cooler. Goat 43F outside cooler Other items not present in inside walk in cooler. Any future cooling violations will result in administrative action. **Time Extended**
  • 12A-07-5:High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cashier tended a customer at register. Went in the back gloved hands to get a patty. - From follow-up inspection 2023-08-25: **Time Extended**
  • 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over carrots - From follow-up inspection 2023-08-25: **Time Extended**
  • 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cleaned gloves with napkins while preparing patties - From follow-up inspection 2023-08-25: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice and red beans (66F - Cold Holding); 2. legumes (67F - Cooling) 3. rice (69F - Cooling) 3. pork from yesterday (69F - Cooling); 4. goat from yesterday (69F - Cooling); 5. Turkey (51F - Cold Holding) Warning - From follow-up inspection 2023-08-25: Turkey 49F cooling in outside reach in cooler. Goat 43F outside cooler Other items not present in inside walk in cooler. Any future cooling violations will result in administrative action. **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. provided forms Warning - From follow-up inspection 2023-08-25: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Steam table, prep table. Discussed process of time as a public health control. Provided forms. Manager filled in : [email protected] explained process. Corrected On-Site - From follow-up inspection 2023-08-25: **Time Extended**

8/23/2023· 2y 6mo ago

Visit ID: 8385837

Follow-up Inspection Required

6 high, 2 int, 11 basic

  • 25-01-4:Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen area
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils in storage over triple sink
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle drink on the speed rack.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Walk-in cooler
  • 08B-38-4:Basic - Food stored on floor. 1.oil in kitchen 2. bottles of water on front counter. 3. Containers of chicken and other meats
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl in flour. Staff removed Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut lettuce
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler also
  • 25-05-4:Basic - Single-service articles improperly stored. Aluminum pans. Staff turnover. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1.legumes (67F - Cooling) from last night cook stayed placed in the freezer to cool. 2. rice (69F - Cooling) 3. pork from yesterday (69F - Cooling); goat from yesterday (69F - Cooling); Turkey (51F - Cold Holding) rice and red beans (66F - Cooling) Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cashier tended a customer at register. Went in the back gloved hands to get a patty.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over carrots
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cleaned gloves with napkins while preparing patties
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice and red beans (66F - Cold Holding); 2. legumes (67F - Cooling) 3. rice (69F - Cooling) 3. pork from yesterday (69F - Cooling); 4. goat from yesterday (69F - Cooling); 5. Turkey (51F - Cold Holding) Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. WD40 over triple sink next to pasta. Staff removed Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. provided forms Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Steam table, prep table. Discussed process of time as a public health control. Provided forms. Manager filled in : [email protected] explained process. Corrected On-Site