THE POKE COMPANY

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. open face reach in cooler: krab mix (53F - Cold Holding); seaweed salad (54F - Cold Holding); cream cheese (54F - Cold Holding); edamame (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator iced down products.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. open face reach in cooler: krab mix (53F - Cold Holding); seaweed salad (54F - Cold Holding); cream cheese (54F - Cold Holding); edamame (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator iced down products. **Corrective Action Taken** **Warning**

High Priority

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink. **Repeat Violation** **Admin Complaint**

High Priority

Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) **Warning**

High Priority

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Open face reach in cooler: raw salmon (54F - Cooling) at 11:19 - cooling since 10:00 - 52F at 12:00 At current rate of cooling product will not reach 41F within 4 hours. Operator iced down product.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Open face reach in cooler: raw salmon (54F - Cooling) at 11:19 - cooling since 10:00 - 52F at 12:00 At current rate of cooling product will not reach 41F within 4 hours. Operator iced down product. **Corrective Action Taken** **Warning**

Intermediate

Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with black mold like substance at clean dish rack.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with black mold like substance at clean dish rack. **Warning**

Intermediate

Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.

Intermediate - Manager or person in charge lacking proof of food manager certification. Not available at time of inspection. **Warning**

Intermediate

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

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

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink. In prep kitchen area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep kitchen area. **Repeat Violation** **Admin Complaint**

Intermediate

No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection. **Warning**

Intermediate

Cutting board has cut marks and is no longer cleanable. Cutting boards at clean dish rack and in use cutting board in prep kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at clean dish rack and in use cutting board in prep kitchen. **Warning**

Basic

No soap provided at handwash sink. At restroom on right hand side while looking at bathroom doors.

Intermediate - No soap provided at handwash sink. At restroom on right hand side while looking at bathroom doors. **Warning**

Intermediate

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored over chop sticks at dry storage rack.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored over chop sticks at dry storage rack. **Corrected On-Site** **Warning**

Basic

Old labels stuck to food containers after cleaning. On food storage containers at clean dish rack.

Basic - Old labels stuck to food containers after cleaning. On food storage containers at clean dish rack. **Repeat Violation** **Admin Complaint**

Basic