THE FIT POKE STOP

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No quat test kit

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster ovens soiled at front counter Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados in cooler at front counter with stickers, discussed proper washing of produce before preparation. Operator removed and washed during inspection Corrected On-Site

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

Basic - Equipment in poor repair. Torn cooler gaskets

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at front counter Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cut lettuce in cooler at front counter

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry storage area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Staff wearing watches while handling food Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Staff engaged in food prep with no hair restraints

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens at front counter Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Discussed proper hand washing with staff

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (50F - Cold Holding) front counter, item placed in ice Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over rear storage room Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on wood prep table, removed

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on wood prep table, removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Staff engaged in food prep while wearing watches

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

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster ovens soiled at front counter

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (51F - Cold Holding) operator added ice Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Surface cleaner, labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin. Portioning cup in seasoning bins and bowl toppings

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over dry storage Repeat Violation

Basic - Ice buildup in reach-in freezer Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on white reach infreezer Repeat Violation

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles over reach in coolers in storage room Warning - From follow-up inspection 2023-07-25: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn cooler gaskets at front counter Warning - From follow-up inspection 2023-07-25: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in storage room Repeat Violation Warning - From follow-up inspection 2023-07-25: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer at front counter Repeat Violation Warning - From follow-up inspection 2023-07-25: Time Extended

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Removed Corrected On-Site Warning - From follow-up inspection 2023-07-25: Ice scoop removed Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled at front counter Repeat Violation Warning - From follow-up inspection 2023-07-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled at front counter Repeat Violation Warning - From follow-up inspection 2023-07-25: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. I employee preparing food with raw fish and changed gloves with no hand wash

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep counter-spicy tuna (45F - Cold Holding); poke tuna (44F - Cold Holding); krab (44F - Cold Holding); tofu (55F - cold holding), held less than 4hrs, operator placed items in ice bath. Retemp spicy tuna 43F, poke tuna 42F, Krab 43F, tofu 40F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (124F - Hot Holding), cooked less than 1 hr before inspection. Discussed adding rice to time as a public health control

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on prep line

Basic - Bowl or other container with no handle used to dispense food. In sauce bins in rear storage cooler, employee reomved Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table, staff removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, wallet, phone on wood prep table, staff removed Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Multiple male employees handling and preparing food with no hair restraints

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Accumulation of food debris in toaster oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in freezer Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty equipment before washing, then proceeded to handle clean equipment with no hand wash in between. Discussed proper hand washing procedures

High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Blender emerged in quaternary sanitizer for approximately 5 seconds, manufacturing instructions state items to be immersed for minimum of 1 minute. Discussed proper sanitizing procedures

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at front counter: cooked shrimp (45F - Cold Holding); cut leaf lettuce (45F - Cold Holding). Employee placed ice under shrimp and cut down lettuce portions. Retemp shrimp 43F, cut lettuce 42F. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Wicked Pissah served with raw tuna, not disclosed as being raw, operator indicated item being as raw during inspection. Corrected On-Site

Intermediate - Nonservice animals in the food establishment or on premises. Owners dog observed lying on floor near entrance to to food prep area. Dog was removed from establishment shortly after start of inspection Corrective Action Taken

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

Basic - Current Hotel and Restaurant license not displayed. Expired license posted on wall, owner provided current license on phone Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers and metal bowls on storage rack

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear storage room

Basic - Ice buildup in reach-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On food service counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer soiled. Repeat Violation

Basic - Open dumpster lid. Shared dumpster

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Multiple maintenance tools stored on counter above Food prep area, employee removed tools to back storage hallway. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at reach in coolers Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies in back storage area -1 live fly at front counter

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice (130F - Hot Holding) Discussed reheating to 165 degrees Fahrenheit with operator Employee reheated to 165 degrees Fahrenheit during time of inspection. Corrected On-Site

Intermediate - Hot water supply not maintained during peak periods. -hand sink at 81 degrees Fahrenheit

Intermediate - Spray bottle containing toxic substance not labeled. -at hand sink

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink and water bottle on prep table

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

Basic - Ice buildup in reach-in freezer in back storage area Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven at front counter Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior and interior of small refrigerator has accumulation of food residue

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed carrots over shredded carrots and cucumbers in back storage area Discussed proper hierarchy with operator

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

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

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -multiple employees wearing watch while prepping food

Basic - Ice buildup in reach-in freezer at front counter

Basic - Ice scoop handle in contact with ice. -operator moved ice scoop during time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven next to sauces at front counter has accumulation of grease and food residue Repeat Violation

Basic - Single-service articles improperly stored. -foam cups at prep table

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. -at prep station Operator placed in sanitizer bucket during the inspection Operator placed in sanitizer bucket during the inspection Corrected On-Site Repeat Violation