CRAVE POKE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above cooked krab sticks in reach in cooler. Operator reorganized. Corrected On-Site

Basic - Stored food not covered. Fried chicken stored in reach in freezer not covered.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm. Operator change solution and primed machine, retesting at 100pm. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the kitchen crock pot, shredded pork (110-129F - Reheating). The pork has been reheating for 2.5 hours. The owner placed the pork in a pot on the stove to rapidly reheat to 165F.second temperature after 5 minutes, 195F. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones on the sushi cutting board. The phones were removed. Corrected On-Site

Basic - Food stored on floor. In the back hallway, next to the office, cases of water are stored on the floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen fan, fan guard dusty.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in freezer, the repackaged ground tuna was stored above the french fries. The tuna was moved down. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch bag stored in the reach in cooler with the produce. The bag was removed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At crock pot at back kitchen area- Cooked pork 130F- hot holding - food left on warm- food pit of temperature for 30 minutes- operator placed to be reheated to 165F.

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used to wash utensils.. Utensils moved to dish washing area Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed 1 dented can of pineapple chunk (6 pounds 12 ounces).

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine at 10 ppm of chlorine, operator attempted to prime and retest but no improvement. Operator opted to use manual warewashing.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed bug spray stored on floor next to soda syrups, operator removed spray from establishment. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee thermos on cook top in rear prep area. Operator removed and stored appropriately below prep surfaces. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop for scooping sushi rice product stored in water at 73°F. Operator removed and stored scoop in dry container after cleaning and sanitizing manually. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed bug zapper in kitchen stored above container for rice.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Manager removed and replaced chlorine sanitizer at 100ppm Corrected On-Site