THE POLO CLUB AT NPC
3667 120 AVE S
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/19/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/19/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on pans at clean dry storage area.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented can of cranberry sauce.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy: reach in cooler in kitchen: Swiss cheese slices (45F - Cold Holding) As per operator item was taken out 15 mins prior for 30 mins during lunch rush. Not prepped or portioned today. Operator removed to quick chill. Colby Jack shredded cheese (46F - Cold Holding) As per operator item was taken out 15 mins prior for 30 mins during lunch rush. Not prepped or portioned today. Operator removed to quick chill.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen area used for other purposes as per evidence of pieces of vegetable in sink. At expo line hand wash sink used to store spoon.
Food safety inspection conducted on 2/19/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 12/20/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2023-12-20: Same **Time Extended**
Food safety inspection conducted on 12/20/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/14/2023
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning
- 08B-38-4:Basic - Food stored on floor. Crab on floor walk in cooler prep area Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Pantry reach in cooler Warning
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In use Avocados contain stickers Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar flour in prep area Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef observed cutting peppers with barehands. Peppers cooked at a later use. Gloves put on. Warning
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing and rinsing large stainless steal. No sanitizing step observed. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed on site Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (69F - Cold Holding) on cook line. Out for over four hours. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (69F - Cold Holding) on cook line. Out for over four hours. Repeat Violation Admin Complaint
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Warning
Food safety inspection conducted on 12/14/2023 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).