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Senor Polos Taqueria Y Paleteria, located at 2522 Cruse Rd NW, Lawrenceville, GA 30044, received a score of 55 points out of a possible 100 points during their 06/23/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today’s inspection resulting in an unsatisfactory score 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)
Violation #2:
2-2A: .03(2)(o)Person in charge (PIC) cannot demonstrate in a verifiable manner that employees are aware of the health policy.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Violation #3:
2-2B: .03(5)(k)1&2Observed an open half drunk plastic cup of coffee sitting on the prep table by the warewashing sink.// 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: The coffee was discarded.//
Violation #4:
2-2D: .06(2)(o)Upon inspection, observed two plastic cups in the handwashing sink by the warewashing sink.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. (Pf)
Corrective Actions: The two plastic cups were discarded.//
Violation #5:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed in the standing cooler raw chicken above raw beef and fish.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, 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) Fruits and vegetables before they are washed; (P) (IV) 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: The food items were rearranged.//
Violation #6:
4-2B: .05(8)(a)Observed a food employee wash and rinse two spatulas in the warewashing sink then put the utensils back on the grill without sanitizing to be used.// Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P)
Corrective Actions: The two spatulas were taken to be rerinsed, rewashed, and sanitized.//
Violation #7:
6-1A: .04(6)(f)Observed a carton of milk and shredded cabbage sitting overnight in the standing coolers behind the display cooler not maintaining a cold temperature of 41F or below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: The items were discarded.//
Violation #8:
6-1C: .04(6)(d)Observed a plastic container of shredded lettuce in the prep cooler that did not cool in the time allowed.// Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P)
Corrective Actions: The plastic container of shredded lettuce was moved to the walk in cooler.//
Violation #9:
8-2B: .07(6)(g)Observed a bucket of chlorine sanitizer exceeding a concentration of 100 ppm.// 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: The chlorine sanitizer was remade to not exceed 100 ppm.//
Violation #10:
11A: .04(6)(e)Observed a plastic container of lettuce cooling in the prep cooler.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: Cooling methods were discussed.//
Violation #11:
12A: .04(4)(r)Observed multiple boxes with ice accumulation in the walk in freezer.// Food may not be stored in the following areas: 1) locker, toilet, or dressing rooms; (C) 2) garbage or mechanical rooms; (C) 3) under sewer linens that are not shielded to prevent potential drips; (C) 4) under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C) 5) under open stairwells; (C) or 6) under other sources of contamination. (C)
Violation #12:
14A: .04(4)(k)Observed in a blue cooler with ice, a blue plastic cup being used to scoop ice. In the storage room, observed in the white containers a plastic bowl being used to scoop dry rice powder.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: The blue plastic cup and plastic bowl were removed. Educated that scoops with handles need to be used.//
Violation #13:
15A: .05(6)(a)Observed a leak on the pipe in the walk in freezer creating ice accumulation. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION*** Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
Violation #14:
15B: .05(3)(h),(i)Facility has expired chlorine test strips (2022) A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)
Additional remarks:
NOTE: All cold/hot holding in compliance unless noted otherwise.
NOTE: Thermometers calibrated. See temp log.
NOTE: Facility uses red food coloring.
NOTE: Ensure allergen disclosure is provided for customer view.
NOTE: Ensure walk in cooler shelves are kept free of debris.
NOTE: Ensure non food contact surfaces are easily cleanable.
NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.
NOTE: 3 or more repeat violations will result in a permit suspension.
NOTE: Facility’s permit is suspended for two consecutive U scores. On-site training will be provided.
NOTE: Permit has been reinstated
NOTE: A required additional routine will be conducted within 12 months.
Joint Inspection: KMC
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