POKE HOUSE

Various potentially hazardous foods (imitation crab, tuna, salmon, tofu, sliced tomatoes, etc.) subjected to time as a public health control lacked time markings while maintained in the countertop cold hold inserts at the front service line. Per staff, some of the items had recently been put out, while others had been maintained there for greater than 1 hour. Spicy salmon and spicy tuna subject to time as a public health control lacked time markings or labels. Per staff, items had been placed into the countertop cold hold inserts at 11AM. At the time of inspection, 4:00PM, 5 hours had elapsed. *Note: Spicy salmon and spicy tuna measured 45F. Brown rice subject to time as a public health control was labeled with a sticker stating discard time at 3:13PM. White rice subject to time as a public health control was labeled with a sticker stating discard time as 4:37PM. Items were still in-use after labeled discard time. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Spicy tuna, spicy salmon, and rice voluntarily discarded. Other foods subject to time as a public health control properly time marked with stickers.

Hot water measured 108F from the faucet at the preparation sink and at the three compartment dishwashing sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Manager adjusted the setting on the water heater. Hot water remeasured 122F at the preparation sink and three compartment dishwashing sink.

In the front of house area, at the hand wash station, the soap dispenser is in disrepair. A bag of soap was available for use. Per PIC, they requested a new soap dispenser from their supplier about 2 weeks ago. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Facility has started using time as public health control for potentially hazardous foods held at the service line cold hold units. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). TPHC guidelines were provided at time of the inspection.

The beverage open air cooler is missing an internal thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Rice serving utensils were found stored in water measuring at 130°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. Adjust the hot hold unit or use one of the other approved methods.

Measured chlorine at 10 ppm in warewash machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Clean, wet containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Measured cut tomatoes at 55F in service line and rice at 80F on counter. Measured miso aioli at 45F in service line. Per PIC tomatoes have been in service line since 12:30PM and rice and miso aioli has been out for less than two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tomatoes and rice were voluntarily discarded. Miso aioli was placed on ice.

Measured quat at 0 pp in wiping cloth bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Measured tuna at 47F, tuna at 50F, and crab salad at 49F in containers on top of inserts at right prep cooler. Per manager, food has been in unit for more than one hour. Measured seaweed salad at 48F, masago at 46F, and grape tomatoes at 44F at service line. Per manager, food has been out of temperature for less than two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Food in containers in right prep cooler were voluntarily discarded. Ice was added to bottom of the containers at the service line and foods were placed on TPHC and will be discarded by 8PM.

Clean, wet plastic containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Two fruit flies present in prep area. [CA] Food facility shall be kept free of insects, flies, weevils, ants, gnats, and fruit flies.