POKE N GO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over hard boiled eggs, raw fish eggs over sauces at reach in cooler on make line. Raw fish eggs not in commercial packaging over ice cream bars at chest freezer. Operator stored all products properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Cooked pork made 9/22 at walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler by steam table: fish eggs (46F - Cold Holding) Observed double panned in upper portion of flip top cooler on make line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top cooler by steam table: fish eggs (46F - Cold Holding) Observed double panned in upper portion of flip top cooler on make line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Toxic substance/chemical improperly stored. Observed Butane stored over food service film and seasoning at shelf by walk in cooler. Dish soap stored over simple syrup on storage rack by hand wash sink in prep area. Operator stored chemicals properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cups drying in hand wash sink in prep area, hand wash sink used as cup washing sink in make line area. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black mold like substance.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Glass cleaner spray bottle no label by triple sink. Advised operator to label all chemicals.

Basic - Employee eating in a food preparation or other restricted area. Observed employee Bowl of food with fork in bowl by rice cooker on cook line. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth observed resting on cutting board and front cook line. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Advised operator to add more chlorine to achieve 50-100ppm.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked chicken, both products removed from commercial packaging at chest freezer. Raw shell eggs over pickled radish at walk in cooler. Operator stored all products properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed Dish soap over single use gloves and beverages at storage rack in back prep area, paint primer over beverage syrups in storage room. Operator stored all properly. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at triple sink and sanitizer buckets.

Intermediate - No soap provided at handwash sink. At front counter food preparation hand wash station and employee restroom. Operator provided soap. Corrected On-Site

Basic - Food stored on floor. Boba stored on floor prep area and back storage area hallway. Corrected On-Site

Basic - Insect control device installed over food preparation area. Electric Bug zapper Observed over large white chest freezer. Advised operator to move bug zapper.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200+ chlorine in kitchen Operator set up fresh solution at 100ppm. Corrected On-Site

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 scoop in sugar next to triple sink. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on top of ice machine at front counter in standing water 82°F. Operator heated water to 193°F. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken in walk-in cooler Operator stored properly Corrected On-Site

Basic - Food stored on floor- bucket of pickled ginger on the floor in walk-in cooler Stored properly Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Imitation crab thawing in standing water Operator moved to walk-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown rice (107F - Hot Holding);at front counter at cook line As per operator food cooked around 10:30 am; food out of temperature for approximately 2 hours; operator decided to discard food due to quality; Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at front counter

Intermediate - Handwash sink at front counter used for purposes other than handwashing- disposing food by evidence of foods inside the sink.

Basic - Wiping cloth sanitizing solution stored on the floor by three compartment sink Operator stored properly Corrected On-Site

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized.

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. Milk opened yesterday morning not date marked in reach in cooler at cook line Operator dated Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator provided chlorine before closing the inspection; Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.chlorine

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.corrective action taken/operator posted consumer advisory. Corrected On-Site

Basic - Ceiling tile missing.frontline/corrective action taken/operator installed tile. Corrective Action Taken

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.