THE POKE COMPANY WELLINGTON

Violations (6)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touch clothes then put gloves on and began to serve food; no hand wash. Advised operator that employee should wash hands. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter make table: cooked shrimp (46F at 3:45pm- Cooling); raw salmon (47F at 3:45pm- Cooling) As per operator, both products cooling since 10am. Both stored over stacked. Products did not cool to 41F within 4 hours. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter make table: cooked shrimp (46F at 3:45pm- Cooling); raw salmon (47F at 3:45pm- Cooling) As per operator, both products cooling since 10am. Both stored over stacked. Products did not cool to 41F within 4 hours. See stop sale.

  High Priority

• 03D-06-5Critical

  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter make table: cooked shrimp (46F at 3:45pm- Cooling); raw salmon (47F at 3:45pm- Cooling) As per operator, both products cooling since 10am. Both stored over stacked. Products did not cool to 41F within 4 hours. See stop sale.

  High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter make table: cooked shrimp (46F at 3:45pm- Cooling); raw salmon (47F at 3:45pm- Cooling) As per operator, both products cooling since 10am. Both stored over stacked. Products did not cool to 41F within 4 hours. See stop sale.

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter make table: cooked shrimp (46F at 3:45pm- Cooling); raw salmon (47F at 3:45pm- Cooling) As per operator, both products cooling since 10am. Both stored over stacked. Products did not cool to 41F within 4 hours. See stop sale. At front counter make table: raw diced tuna (51F at 3:45Pm; 53F at 4:15pm- Cooling) As per operator, cooling since 2:15pm. Stored over stacked. At current rate of cooling, product will not cool to 41F within 4 hours. Advised operator to quick chill over stacked portion.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter make table: cooked shrimp (46F at 3:45pm- Cooling); raw salmon (47F at 3:45pm- Cooling) As per operator, both products cooling since 10am. Both stored over stacked. Products did not cool to 41F within 4 hours. See stop sale. At front counter make table: raw diced tuna (51F at 3:45Pm; 53F at 4:15pm- Cooling) As per operator, cooling since 2:15pm. Stored over stacked. At current rate of cooling, product will not cool to 41F within 4 hours. Advised operator to quick chill over stacked portion.

  Intermediate

• 53A-05-6

  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

  Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

  Intermediate

• 53B-13-5

  Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate