POKEMOTO CLERMONT

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink had 2 dirty pans in hand sink. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom. Operator replaced. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Robert

Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on front line making poke bowls and employee in kitchen cutting salmon. Operator has beard guards on order, arriving tomorrow. Corrective Action Taken

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of boba tea machine -equipment door handles on front reach in coolers

Basic - Open dumpster lid.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -above single service straws on front line. Operator moved to bottom shelf. Corrected On-Site

Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. -single service straws under paper towel dispenser on front line.

Basic - Time/temperature control for safety food thawed in an improper manner. -salmon being thawed in standing water in sink in kitchen. Operator turned on cold running water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Krab salad (45F - Cold Holding), held less than four hours per operator. Moved to reach in freezer for quick chill., 38F*Corrected On-Site Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -miso soup (62F - Hot Holding), held less than four hours per operator. Operator chose to discard. Corrected On-Site

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 to operator. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of sanitizer on rack by handsink in kitchen. Operator labeled. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on front make line wearing bracelets while preparing food, educated operator and employee. Employee removed jewelry. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -stir spoon on front counter. Educated operator, operator removed. Corrected On-Site