POKE HOUSE PALO ALTO

Measured siracha aioli and miso aioli between 53-63F, spicy tuna, crab, salmon measured at 53-54F (prepared around 1030-11a). [CA] Maintain PHF's 41F and below at all times. [COS] Raw fish was time marked and to be discarded in 4 hours 1030-230p. Aioli sauces made yesterday discarded.

Measured 3 door prep unit between 52-54F. No temp log sheet available for this unit. [CA] Maintain refrigeration that hold PHF's 41F and below. Ideal range is 35-38F. Use other refrigeration unit until unit is prepared or provide ice baths for all seafood and mayo based sauces. Manager contacted service repair during inspection.

Raw salmon noted above ready to eat shrimp in seafood walk in cooler. [CA] Store raw seafood below ready to eat food. [COS]

Observed rice cooker stored outside in the back. [CA] Remove inoperable food equipment from outside to prevent harborage of vermin.

Measured cut tomatoes between 42-43F in service prep line. [CA] Maintain potentially hazardous 41F and below.

Measured quaternary ammonium at 3 comp sanitizer dispenser measured at 100 ppm. [CA] Maintain a minimum of 200 ppm quaternary ammonium. Note: bleach solution was set up during inspection for manual warewashing. Email service report: aleli.crutchfield@deh.sccgov.org

Observed boxes of mangos store on top of water heater. [CA] Store food on shelving instead.

Observed tools stored next to food equipment and bottle of oil. [CA] Store tools in a designated area away from food/food equipment.