POKE BY GOCHI

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to reach in freezer for quick chill. Krab (45F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator See than 4 hours. Operator reheated. Cooked Chicken (129F - Hot Holding) Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle with sanitizer stored on shelf with napkins and to go bags. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep table soiled. Repeat Violation

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. Operator printed form and employee signed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor behind cook line soiled Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In white and brown rice containers. Operator corrected. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 71F at front counter Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Reach in cooler gaskets at front counter

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line soiled Wall nest to hand washing sink soiled.

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. Per operator less than 2 hours. Operator added time Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at front counter. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor by fryer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice container at front counter.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops at front counter in water 73F Repeat Violation

Basic - Single-service articles improperly stored. Box of forks stored on floor. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At reach in front counter. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At front counter. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White Sauce (56F - Cold Holding) Placed in Ice bath for quick chill. white Rice (108F - Hot Holding) operator discarded. Brown Rice (108F - Hot Holding) operator reheated. Rechecked 30 minutes later 138F.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kwang Chung. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board at frontline prep. Area.

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. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In rice container at front counter. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.white cutting board at three compartment sink.

Basic - Food stored on floor. Bottle of oil in kitchen area. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter next to rice cooker Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Front counter cutting board. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food./ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over krab Rangoon/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./corn 47F, ready to eat shrimp 46F/both less than 4 hours/moved to reach in freezer/rechecked corn 43F, shrimp 43F/ Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./brown rice 114F/rice warmer/less than 4 hours/reheated to 190F/ Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/name: Kwang Chung.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board at front counter and kitchen/ Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./tuna and salmon poke bowl on digital menu/ Corrected On-Site

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./form emailed to operator.

Basic - Bowl or other container with no handle used to dispense food./plastic bowl with no handle to scoop brown rice.

Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2023.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./both kitchen employees wearing a watch while preparing food. Repeat Violation

Basic - Food stored on floor./oil carton on kitchen floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./74F, next to rice warmer at front line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./front line on cutting board/ Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed tofu,white rice stored inside reach in cooler located in the back.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of chicken 120°f/ 126°f stored on the steam table, recommend operator to reheat the chicken. Corrective Action Taken Repeat Violation

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 no written procedures for clean up of vomit in the establishment, owner given a copy at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has yellow stains on the surface. Observed wood cutting board has black stains located on the front service line.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottles stored near slicer in the front service area. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing food on the front service line. Explained to Tyler at time of inspection.

Basic - No copy of latest inspection report available. Observed no current copy of last inspection.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided at hand wash sink located in the front counter service area.

Basic - Single-service articles improperly stored. Observed 3 package of single service packages stored on the floor underneath the floor in the front service area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over white sauce. Raw salmon stored over krab salad/kitchen reach in cooler/ Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./white rice 108F, hot holding for 2 hours/reheated to 208F/ Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation./front line employee. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./spoon for raw salmon, front counter/ Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees./front counter hand sink.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, under kitchen prep table/rechecked 100ppm/ Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler, gasket torn. Warning - From follow-up inspection 2022-05-12: Time Extended - From follow-up inspection 2022-07-13: Time Extended

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in bulk rice. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf with food under prep table. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water 74°.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.