THE POKE COMPANY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna tartare over cooked shrimp in walk-in cooler; operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (98F - Hot Holding) in rice warmer at front line; as per operator food cooked at 11:00 and moved to warmer afterwards; warmer not plugged in ; as per manager warmers not to be plugged in; rice to be served at room temperature; educated manager in TPHC form; manager plugged warmer back on to reheat rice to 165 F; food out of temperature for approximately 2 hours; Corrective Action Taken

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.a 0 ppm. Operator transferred sanitation procedures to 3 compartment sink quaternary 200 ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. On 12/1/2022 Operator renewed license Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed several containers with cut raw salmon stored above containers with cut imitation crab inside walk-in cooler. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut avocados on display cooler ready for service with stickers attached to it. Per operator avocados were washed but stickers were not removed. Operator removed stickers Corrected On-Site

High Priority - Dishwasher handled soiled equipment or utensils and then engaged in handled clean equipment and utensils, without washing hands. Employee washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed several containers with raw tuna stored above containers with cooked chicken, cooked beef inside walk-in cooler. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed several deep covered containers with Cut salmon at 2:18pm (49°F ambient cooling) per operator product cooling since 10:15am . Product did not cooled to 41°F within 4 hours operator transferred product to shallow pans and ice down product immediately .rechecked at 2:30pm 41°F . Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with cooked chicken 97°F hot Holding inside steam table. Per operator product stored for approximately 30 minutes. Operator moved product to microwave for reheating to 167°F reheating Corrected On-Site Repeat Violation Admin Complaint

Basic - Nonfood-contact surface ( walk-in cooler fan and drain pipe)soiled with dust.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed two deep covered containers inside walk-in cooler with cooked beef at 3 pm (56 - Cooling)per operator product cooling since 12pm; rechecked at 3:26pm (54°F cooling). At the current cooling rate product will not cooled to 41°F within 6 hours. Operator partially uncovered container Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed several deep covered containers inside walk-in cooler with cut raw salmon at 3 pm (48 - ambient Cooling),per operator product ambient cooling since 12.pm , rechecked at 3:29pm ( 46°F ambient cooling) At the current ambient cooling rate product will not cooled to 41°F within 4 hours. Operator separated products into other containers and partially uncovered Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with cooked beef (90 - Hot Holding)on front counter area on steam table. Per operator product stored for approximately one hour. Operator moved product to microwave for reheating.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on men's bathroom. Operator provided Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.on front counter area at 82°F.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm on front counter area. Operator corrected to 200 ppm quaternary. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor under hand washing sink on front counter area. Operator stored properly. Corrected On-Site