THE POKE COMPANY - BOCA RATON

Violations (6)

• 03A-02-5CriticalCorrected on site

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top: shrimp (50F - Cold Holding). Operator states item has been in unit for approximately 2 hours. Operator iced item to quick chill. Retook temperature at 41F

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top: shrimp (50F - Cold Holding). Operator states item has been in unit for approximately 2 hours. Operator iced item to quick chill. Retook temperature at 41F **Corrected On-Site**

  High Priority

• 03F-02-5CriticalCorrected on site

  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. Cauliflower rice held on time as a public health control hads no time mark. Operator states cauliflower cooked approximately 3 hours earlier then held on time. Advised operator proper time control procedures. Operator time marked to be discarded at end of original 4 hours.

  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. Cauliflower rice held on time as a public health control hads no time mark. Operator states cauliflower cooked approximately 3 hours earlier then held on time. Advised operator proper time control procedures. Operator time marked to be discarded at end of original 4 hours. **Corrected On-Site**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice cooker brown rice (110F - Hot Holding). Operator states cooked approximately 3 hours ago. Operator reheated to 165F and turned up temperature .

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice cooker brown rice (110F - Hot Holding). Operator states cooked approximately 3 hours ago. Operator reheated to 165F and turned up temperature . **Corrected On-Site**

  High Priority

• 13-07-4Corrected on site

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

  Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed **Corrected On-Site**

  Basic

• 10-07-4RepeatCorrected on site

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

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at steam table utensils stored in standing water at 110F. Operator removed, discarded water, cleaned and sanitized utensils then stored in no water. **Corrected On-Site** **Repeat Violation**

  Basic

• 11-26-1Corrected on site

  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 unable to provide for any employees. Operator printed and 5 employees on duty acknowledged at time of inspection

  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 unable to provide for any employees. Operator printed and 5 employees on duty acknowledged at time of inspection **Corrected On-Site**

  Intermediate