THE POKE COMPANY

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steak (111F - Hot Holding) in steam table. In unit less than Four hours. Reheated to 165F. Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink. In back kitchen Warning

Basic - Raw fruits/vegetables not washed prior to preparation. In use Avocados contain stickers Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna 50°F, in a shallow container at front counter for less than 2 hours. Shallow container not reaching all the way down into the ice. Operator placed tuna in a deep container. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice (109°F-117°F - Hot Holding) at front counter, for less than two hours. Manager placed rice in kitchen to reheat above 165°F. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna with a label to remove from packaging thawing in walk in cooler. Tuna was removed from freezer 4 hours ago. Manager cut all bags open immediately. Corrected On-Site

Basic - In-use utensil for rice stored in standing water less than 135 degrees Fahrenheit72°F. Operator discarded. Corrected On-Site

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 0ppm, container empty. Operator replaced container 75ppm. Corrected On-Site

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Steak cooked yesterday 137°F. Operator returned steak to the microwave and reheated to 207°F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Container of sauce stored in sink. Operator removed. Corrected On-Site