POKE 1800

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above sauces containers at walk in cooler, operator stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (54F - Cold Holding) in reach in across fryer, as per operator less than 4 hours. Operator moved food to walk in cooler to cool down temperature. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork on shelves at walk in cooler not date marked, as per operator over 24 hours. Operator dated during inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna still on ROP packages on shelves at walk in cooler. Operator cut packages during inspection. Corrected On-Site

Basic - Food stored on floor. Observed mirin sauce case stored on floor at dry storage area, operator stored properly during inspection. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine, operator removed to dishwashing area. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observe cooked pork stored on nonfood grade bags at walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked pork (48F - Cold Holding) at 1:38 pm. on reach in cooler at kitchen area, as per employee less than 2 hours, employee closed reach in cooler lid to cool down temperature. cooked pork (44F - Cold Holding) at 2:12 pm. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observe sushi rice not time marked. As per employee rice was cooked at 12:00 pm, employee time marked sushi rice during inspection. Corrected On-Site Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observe Sanitizer Bucket (Chlorine +100ppm); at front counter, operator discarded and replaced with a new solution. Sanitizer Bucket (Chlorine 100ppm)

Intermediate - Handwash sink used for purposes other than handwashing. Observe utensils being stored inside HWS. At kitchen area, employee removed during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observe on flour container at kitchen area, employee removed during inspection. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observe personal food being stored next to establishment food at walk in freezer. Operator segregated personal food during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observe at walk in freezer.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Observe several Togo boxes cases, chopsticks cases and Togo bags cases stored on dry storage floor. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Observe sugar, cornstarch and flour white bin containers not identified with common name at kitchen area, operator labeled during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice not time marked, as per operator rice was cooked and stored on warmer less than 2 hours. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on HWS next to 3 compartment sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed on HWS by 3 compartment sink. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked, as per operator over 24 hours. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed on rice container by dry storage area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee serving food without hair restraint. Repeat Violation

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

Basic - Food stored on floor. Observed cooking oil containers and soy sauce containers stored on floor at kitchen area. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in freezer by cook line. Corrected On-Site

Basic - Single-service articles improperly stored. Observed Togo containers stored on floor by dry storage area.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at sushi station. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed rice and flour white bins containers not identified with common name.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cream , also raw salmon stored above cooked pork belly inside walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tapioca pearls (65F - Cold Holding) at front counter, as per Manager less than 1 hour. Food was moved to reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice not time marked, as per Manager less than 35 minutes.

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside HWS at kitchen area. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving raw tuna and salmon not identified on menu. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at kitchen area. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken wings and pork belly at walk in cooler,not date marked,as per Manager from previous day.

Basic - Bowl or other container with no handle used to dispense food. Observe on sauces containers at walk in cooler. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed cubed raw tuna packages inside walk in cooler. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at sushi station.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The menu shows salmon and tuna are offered as raw.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. One at preparation area, front counter and bathroom.

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

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