Poke Bar

Observed dark matter inside framing of 3 door RIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed chicken, beef and pork placed on the steam table before being properly reheated. PIC stated they reheat in the microwave before placing on the steam table. Food was placed on the steam table at the time of the inspection and was not reheated to at least 165F. Chicken was at 117F, beef at 131F and pork at 128F. COS- items were reheated in the microwave to 165 and placed back on the steam table to hot hold. 511-6-1.04(5)(h) - Reheating for Hot holding (P) (h) Reheating for Hot Holding.

1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. P

2. Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. P

3. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding. P

Observed cup inside white and brown rice container CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

Observed expired test strips 2/25 CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed debris on lids of white and brown rice containers CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed microwave and food containers stored clean with built up debris. CA: Advised pic to routinely clean food contact surfaces to avoid debris build up.

Observed in-use utensil stored in 104 degrees f standing water less than the 135 degrees Fahrenheit required. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 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).

Observed black organic matter stored on drink nozzle on lobby area. Food contact surfaces shall be clean to sight and touch. COS: manager cleaned nozzles during inspection.

Observed black organic matter stored on drink nozzle on lobby area. Food contact surfaces shall be clean to sight and touch. COS: manager cleaned nozzles during inspection.

During routine inspection observed dicer stored on prep-table in clean state with old debris on dicer blades. Food contact surfaces shall be clean to sight and touch.