POKE AND TEA RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna and raw salmon stored over dressing at preparation cooler. Operator rearranged products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed masago (45F - Cold Holding) at preparation table. As per employee was out for approximately 2 hours. Employee placed it in ice. Final reading 37F. Corrected On-Site

Intermediate - Expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test strip expired on 5-10-16.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food leftovers inside handwashing sink at front counter. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside salt container. Operator removed bowl. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on the back exit door.

Basic - Open dumpster lid.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed forks at customer side of the counter not wrapped. Employee placed on container properly inverted. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout preparation table. Employee placed the wet towel inside sanitizer. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed a tray with kitchen items stored in the hws located next to the three compartment sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, cooler located at front counter.

Basic - - From initial inspection : Basic - Ceiling tile missing. By the prep sink in the prep area. Warning - From follow-up inspection 2023-12-06: Time Extended

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 employee heath reporting agreement form in employee food handler training booklet, but not signed by employees.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic deli cups with no handles used to dispense sugar and salt, stored in containers under rice cookers.

Basic - Ceiling tile missing located above monitoring television screen located towards back kitchen area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents located towards front food service counter.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water nesting at bottom of ice bucket, not kept inverted, stored on top of ice machine at kitchen area. Manager inverted ice bucket. Corrected On-Site

Basic - Floor soiled/drain has accumulation of debris. Observed accumulation of food debris surrounding floor drain, located under handwash sink at kitchen area. Observed debris under shelving inside walk in cooler.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored directly on top of ice machine. Manager removed ice scoop stored on top of ice machine. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water at 80F located next to rice cookers. Manager discarded standing water. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust accumulated at handwash sink located next to three compartment sink at kitchen area. Observed exterior of plastic lids used to cover salt and sugar containers soiled with food debris, located under kitchen counter. Observed soiled surfaces under and above shelves located throughout kitchen, as well as, shelving inside walk in cooler.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed the manager health policy and the "Big 6" food borne illnesses. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a try with utensils and other items stored in the hand wash sink located in the preparation area. Employee removed it onsite. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. handwash sink located in the preparation area. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. handwash sink located in the preparation area. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees water bottles, cups, handbag stored in food storage shelves in the preparation area.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over preparation tables in the preparation area.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water at 87F.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in cooler located at front line soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior Reach in cooler located at front line with some old food debris.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2023-01-04: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of reach in cooler in front prep area soiled.

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Packaged food not labeled as specified by law. Observed Macaroons offered for customer self service missing labeling information.

Basic - Bowl or other container with no handle used to dispense food. Observed in sugar containers.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Equipment in poor repair. Observed reach in cooler gaskets at front prep area cooler hanging/ falling off of cooler door.

Basic - Food stored on floor. Observed bucket of soy sauce stored on floor in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. Observed rice cooker handles soiled. Observed exterior of reach in freezer soiled. Observed interior of hand sink at front prep area soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of sugar and salt missing labels.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a anti roaches and spired next to rice containers. Operator moved the chemical. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken next to raw fish. Operator moved the products. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored in the hand wash sink located next to three compartment sink. Operator removed the utensils. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water was shut off at hand wash sink located next to three compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle inside of sauce at walk in cooler. Operator was informed. Corrective Action Taken

Basic - Employee eating in a food preparation or other restricted area. Observed two employees were drinking beverages at preparation area. The employees discarded the beverages. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a phone in preparation table.

Basic - Food stored on floor. Observed a bag with carrot and lettuce containers on floor at walk in cooler. Operator moved the bag of carrot. Corrective Action Taken

Basic - Food-contact surface containers not cleaned and sanitized between contact with different raw animal products.

Basic - Working containers of food removed from original container not identified by common name. Observed rice containers not labeled next to preparation table.