THE POKE COMPANY

High Priority - Container of medicine improperly stored. Tylenol stored over food container lids and cups. Operator stored Tylenol properly. Corrected On-Site

High Priority - Sanitizer hose at dish sink lower than flood rim of sink. Corrected On-Site

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

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In back prep kitchen and front make table area hand sink. Corrected On-Site

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.

Basic - Food stored on floor. Soy sauce stored on floor at walk in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of food debris

Basic - Old labels stuck to food containers after cleaning. At clean dish rack.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator got new quaternary sanitizer 200ppm Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entering kitchen after eating in dining room and then started to empty the dish machine with sanitized dishes. Employee went to wash her hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 removed from freezer last night, in walk in cooler.

High Priority - Time/temperature control for safety cauliflower rice identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was 3 hours ago. Operator time marked. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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 removed from freezer last night, in walk in cooler. See stop sale.

Basic - Employee personal cell phone stored in or above a food preparation area, across dish machine. Employee removed. Corrected On-Site

Basic - Employee pizza on a food preparation table next to rice cookers. Employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna 49F-51F, salmon 49F, at front counter not cut or prepped today. Cooler was loaded 2.5 hours ago. Operator placed fish on ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (109 F-112F - Hot Holding) at front counter for less than 2.5 hours. No water into steam table. Operator reheated chicken to 170F for further hot holding and filled up steam table. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cauliflower 72F, at front counter cooked 1.5 hours ago. Operator will put cauliflower on time and discard leftovers in 2.5 hours Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 82F in steam table at front counter. Steam table has no water. Operator filled water into steam table. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (45-48F - Cooling) in walk in cooler cooked yesterday. Stored in deep covered container. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (45-48F - Cooling) in walk in cooler cooked yesterday. Stored in deep covered container.

High Priority - Employee entered kitchen from bathroom and went into walk in cooler to obtain a container of fish without washing hands. Employee washed hands. Corrected On-Site

High Priority - Vacuum breaker missing at splitter added to hose bibb at mop sink.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tuna at 11:00, prepared at 10:30 (58F - Ambient Cooling) 57F at 11:45 at front counter in deep covered container. At this rate tuna will not reach 41F in 4 hours. Operator placed ice on tuna for quick cooling. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink obstructed by propped open door at front counter. Operator closed door. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Utilizing sports towels in direct contact with fresh fish - operator removed. Corrected On-Site