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Senor Polos Taqueria Y Paleteria, located at 2522 Cruse Rd NW in Lawrenceville, received a score of 52 points out of a possible 100 points during their 09/05/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)Today’s unsatisfactory score demonstrates a lack of managerial control within the facility. 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)(m)Person in charge (PIC) cannot demonstrate in a verifiable manner that employees are aware of 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:
3-1C: .04(1)Observed food in walk in freezer being stored uncovered and ice buildup in direct contact with food. Food shall be safe, unadulterated, and honestly presented. (P)
Corrective Actions: Food was discarded.
Violation #4:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed meats removed from original packages not being stored according to required internal cook temperatures. Chicken being stored above beef/fish. 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.
Violation #5:
4-2A: .04(4)(c)1(iv)Observed animal heads/fish being stored uncovered in walk in freezer. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)
Violation #6:
4-2B: .05(7)(a)1Observed an accumulation of moldlike substance in ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Violation #7:
6-1B: .04(6)(f)Observed pork, chicken, and tripe being held below 135 degrees. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: Meats were recooked to 165 and placed back on hot hold.
Violation #8:
12A: .04(4)(q)Observed cases of drinks being stored directly on floor in dining room. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Violation #9:
15A: .05(6)(a)Observed an accumulation of ice in the walk-in freezer. 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)
Violation #10:
17D: .07(4)(b)Observed employee cellphones being stored in direct contact with food prep area. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C)
Corrective Actions: Phones were relocated to designated employee area.
Violation #11:
18: .07(2)(m)Upon arrival both front and back doors were propped open. 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: Doors were closed
Additional remarks:
All cold holding and hot holding temperatures were in compliance unless otherwise noted.
Note: All items reheated to at least 165 degrees
***A follow up inspection will occur within 10 days.
***An additional inspection will occur within 1 year.
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