POKE BURRI ORLANDO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken wings stored over hot sauce/cook line reach in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Imitation crab meat salad 46F, tempura shrimp 46F, cut lettuce 49F, chicken tenders 49F, raw chicken wings 48F/all in cook line reach in cooler overnight per employees. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Imitation crab meat salad 46F, tempura shrimp 46F, cut lettuce 49F, chicken tenders 49F, raw chicken wings 48F/all in cook line reach in cooler overnight per employees. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked pork belly 82F, corn 78F/holding less than 4 hours/reheated to 165F or above before serving. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored./cleaner store next to a tub of boba/front counter.

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./green cutting board under 3 compartment sink.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./eggs under side dishes on menu. Egg served soft boiled. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one employee training/Louis working for 4 months.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./plates on top shelf/front counter/ Corrected On-Site

Basic - Equipment in poor repair./dish machine not in use/kitchen. Set up 3 compartment sink/quat 200ppm.

Basic - Ice buildup in reach-in freezer/kitchen black straight up freezer.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched./forks and spoons at customer self service station/ Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm/cook line.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab salad,45 f,roe,47 f,raw tuna,44 f,cabbage,46 f,tofu,45 f held less than four hours stated operator. Warning - From follow-up inspection 2024-07-31: Veggie spring roll,43 f,crab salad,47 f,cabbage,51 f,tofu,47 f. Operator stated that technician was on site yesterday.Operator stated the reach in coolers were 38 f,39 degrees f respectively at 3 p.m.Time Extended** Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink. - From follow-up inspection 2024-07-31: Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Dishmachine is disconnected. - From follow-up inspection 2024-07-31: Time Extended

High Priority - Nonfood-grade towel used for food storage - direct contact with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cucumber in upright cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab salad,45 f,roe,47 f,raw tuna,44 f,cabbage,46 f,tofu,45 f held less than four hours stated operator. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Pork sauce,97 f,vegetable stock,98 f,pork,97 f held less than four hours.Advised operator to use time as a public health control. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Half and half.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Sushi rice. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.Glass cleaner. Corrected On-Site

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.Dishmachine is disconnected.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee bag stored on food storage rack.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch and bracelets.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Sugar in dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dusty vents in dry storage area.

Basic - Sanitizer bucket stored next to tapioca pearls on storage rack. Corrected On-Site

Basic - Single-service articles improperly stored.Chop sticks on floor in dry storage area.