POKE FUSION BOWL

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed : Anya over 60 days no proof of food safety training.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed : 1 employee who works on the front line, no employee training and no Employee Reporting form.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed : certificates being reused.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: tofu in the cook line reach-in cooler 46°. This was iced down and was at 42° 9 minutes later. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed: 1 wet cloth on the front line not in solution. ALSO, 1 wet cloth in the kitchen not in solution. These were placed back in the bucket. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: rice at 127° in the warmer on the front line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed: on the front line and in the kitchen, wet cloths not stored in sanitizer solution.

High Priority - Container of medicine improperly stored. Observed: personal prescriptions stored over clean baking sheets for guest food. This is in the back room dry storage area.. The pans were moved to a different shelf. Corrected On-Site

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. Observed: boiled eggs in the cook line reach-in cooler, boiled yesterday per owners, 49° in a sealed plastic container.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2024. The license was paid for today. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp on the front line, 49°. Accurate time of cooking could not be discerned. These were iced down. *Corrective Action Taken ALSO, boiled egg in the cook line reach-in cooler, 49°.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed white paper towel in contact with cut plant food on the front line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 1/2 and 1/2 50F in the front line reach-in cooler. This had been left out after an order after 11:00. This was moved to a reach-in freezer and dropped 4F in 10 minutes. *Corrective Action Taken ALSO, tofu on the front line line, 47F. The water was exchanged with room temperature tap water. Coaching was given to use ice water or add ice when exchanging water. This was placed below to cool and another tofu at 40F was brought out for service. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a lighter stored next to syrup on a shelf in the kitchen. This was placed in a pocket. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-23. Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed lack of a written plan. A template was emailed.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed lack of last names on 2 certificates. ALSO, training certificate number missing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: coffee stored over ice scoop/tea area, on the top shelf. This was moved below. Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed: licensed for 16, seating for 22 inside. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between equipment on the front line. The knife was removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed: 2 wet cloths sitting on cutting boards. One was placed in sanitizer. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed person in charge at establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided vomitting and diarrhea procedure. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen not accessible due to multiple items in hand wash sink . Manager removed totems Corrected On-Site

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink. Manager discarded spinge Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed produce (avocado) located in flip-top make table with produce stickers still on produce.

Basic - Wet mop not stored in a manner to allow the mop to dry Observed wet mop stored in a manner not allowed to dry. Manager placed mop to air dry Corrected On-Site