POKE BAR

Using a Handwashing Sink.1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.2. A handwashing facility may not be used for purposes other than handwashing. Observed hand wash sink in front food prep area obstructed with a stainless steel mug stored in said sink. PIC removed said utensil.

Hair Restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Observed food worker preparing a poke bowl with out a hair restraint worn. COS: Food worker obtained a hair restraint , washed hands and donned new gloves.

Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed approximately one gallon of Miso Soup tested at 117F in soup warmer on counter in front food prep and service area. As per PIC food has been in said area for at approximately 30 minutes prior to inspection and soup warmer was observed off. COS: Food item was reheated to at least 165F, turned on soup warmer to keep Soup at at least 135F or above.

Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection. Observed Person in charge was unable to demonstrate knowledge; could not respond correctly to the questions as they related to the food service operations conducted at the establishment. Advised PIC to be aware of policy and procedures as they pertain to the food service operations.PIC was Noah Sung.

Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority, a properly prepared HACCP plan as specified under DPH Rule 511-6-1-.02(6) and the relevant provisions of this Code if: Submission of a HACCP plan is required according to the Chapter; Before engaging in Reduced Oxygen Packaging without a variance as specified in DPH Rule 511-6-1-.04(6)(k), a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Health Authority. Observed Seven ROP packets of cooked chicken dated 10/28/25, one ROP of unlabeled raw tuna and cooked chicken, twelve ROP Raw Beef dated 10/18/25, three ROP of raw pork dated 10/18/25 and Seven ROP raw Albacore Tuna dated 10/7/25 all in reach in freeze in main kitchen being held for use for customer service and not discarded after 48 hours as per DPH Rule 511-6-1-04(6)(k)(4)(iv). COS: Food items were discarded as HACCP Plan approval review will exceed 30 days.

Food Storage. At least 6 inches (15 cm) above the floor. Observed buckets of ginger, tubs of mango popping pearls and a bucket of fructose syrup stored directly on floor in food in main kitchen. COS PIC removed said items and placed them on shelves

Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).Observed in use dispensing utensils for rice, tapioca Beads, Bulgogi beef , spicy pork and teriyaki salmon stored in containers of still water tested ay 92F on counter next to food items in Front food prep and storage area. COS: All utensils were replaced and water was replenished , PIC was advised to check the temperature of the water frequently during the food service operation.

Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Observed assorted dry tea leaves being dispensed with scoops without handles on food storage shelves in main kitchen. PIC was advised to dispense said food items with scoops with handles and keep handles above food items.

Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. Observed a Non Commercial use dishwasher being used to wash, rinse and sanitize dishes for customer service. As per manufacture's specification said WhirlPool dishwasher is not intended for commercial use. PIC was instructed to wash rinse and sanitize utensils in 3 compartment sink and to discontinue use of said dishwasher.

Observed non EPA-registered disinfectant provided for use for a vomit/fecal clean-up event

CA:511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf

Advised PIC to ensure that the appropriate EPA-approved disinfectant effective against Norovirus

Not EPA registered chemical observed being used to sanitize dishes and food contact surfaces.

CA:511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

Ensure that only an EPA-registered sanitizer, approved for food contact surfaces, is used at the correct concentration.

Multiple utensils in the front food service area were stored in water below 135°F.

CA:511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Employee discarded all containers with water. Advised PIC that they should consistently check water temperature with a thermometer at different periods of the day

A non-commercial dishwasher was observed installed in the facility.

CA:511-6-1.5 (2)(jj) - Food Service Equipment, Acceptability. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose.

PIC was advised to cease operation of the dish machine immediately and conduct a plan review

During the inspection, observed an employee pick food up off the floor and not wash their hands CA:511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:(ix) After engaging in other activities that contaminate the hands. P

COS: Employee stopped and washed hands in the handwashing sink

Observed Beef Bulgogi, Spicy Pork, and Salmon in steam well under time as a public health control without time being labeled.

CA:2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P (ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

COS: PIC labeled both items (Beef Bulgogi and Salmon) based on time. Spicy Pork was served before labeled.

During the inspection, observed an employee washing their hands in the vegetable sink. CA:511-6-1-.03(5)(d) - Where to wash (Pf) (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf COS: Employee stopped and wash their hands in the handwashing sink, vegetable sink sanitized

Observed Employee washing cups in the front station handwashing. CA:511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) 2. A handwashing facility may not be used for purposes other than handwashing. Pf

COS: Employee stopped washing cups in handwashing sink and washed them to the three compartment sink

Observed cooked shrimp and raw tuna thawing in meat sink in stagnant water. CA: 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C),

COS: Employee Placed the shrimp in cooler and began to prep tuna.

Observed a spray bottle of sanitizer with no label. CA: Advised PIC to label all working containers of chemicals with the product's common name. COS: PIC labeled the spray bottle of chlorine sanitizer.