POKI RUN

REPEAT VIOLATION. Multiple Potentially Hazardous Foods in the middle open top prep cooler at the service line were measured between 43 - 46 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

Water leak under the 3 compartment sink. [Corrective Action] Repair to stop the leak.

REPEAT VIOLATION. Lack of sign to inform customers that consuming raw or undercooked foods may lead to foodborne illness. [Corrective Action] Provide sign to inform consumers that eating raw or undercooked food may lead to foodborne illness.

No time marking for the sushi rice left at room temperature. [Corrective Action] Potentially Hazardous Foods left at room temperature shall monitored by time markings, timer, or logged.

REPEAT VIOLATION. Lack of manager Food Safety Certificate. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Multiple Potentially Hazardous Foods were measured between 43 - 47 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

Lack of sign to inform consumers that eating raw or under cooked foods may increase your risk of foodborne illness. [Corrective Action] Provide a sign at the counter or on the menu that states eating raw or under cooked foods may increase your risk of foodborne illness.

Facility lack manager Food Safety Certificate. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Facility lack Food Safety Certificate. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Multiple Potentially Hazardous Foods in the 2 door prep cooler #2 and #3 were measured above 41 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Food at or below 41 degrees Fahrenheit.

Cold water unavailable at the handwash sink at the service area due to tab of knob hitting into the spout. [Corrective Action] Provide cold water at the handwash sink. Ensure knob is able to freely turn.

Observed buckets of sauce and styrofoam containers of fish stored on the floor in the walk-in cooler. [Corrective Action] Ensure foods are stored at least 6 inches above the floor on approved shelvings.

Observed water leak at the drain pipe of the 3 compartment sink. [Corrective Action] Repair to stop the leak.