POKE HOUSE

*REPEAT VIOLATION* At the front service area, in a container maintained on top of the ice machine, sushi rice subjected to time as a public health control observed time labeled for discard at 1:47PM, but was still in-use at 2:47PM. In the back preparation area, sushi rice subjected to time as a public health control observed time labeled for discard at 1:47PM. Current time of inspection was 2:48PM. Per staff, this batch of sushi rice had been prepared less than 5 minutes prior, but the employee had forgotten to swap out the time label. [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] Sushi rice at the front service area was voluntarily discarded. Sushi rice in the back preparation area was properly time labeled.

Observed both hand sinks (one at the front service area, and one in the back kitchen area) continuously leak from the faucet. [CA] Repair plumbing fixture and maintain in clean and good repair to prevent the attraction of vermin.

In the dry storage room, to the immediate left of the entrance, observed a hole in the corner of the ceiling. In the kitchen area, at the ceiling area above/near the walk-in cooler, observed gaps between ceiling panels. [CA] Ensure all gaps, cracks, crevices, and holes are sealed to prevent the intrusion or harborage of vermin.

Spicy tuna, crab salad, spicy miso, shoyu salmon, and spam measured between 43F and 44F while maintained in the prep cooler behind the register. Ambient of the unit measured 44 via probe. Per staff, items had been prepared and placed into the unit 3 approximately hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. [COS] Items were relocated to an alternative refrigeration unit.

In the three compartment warewashing sink, measured quaternary ammonium sanitizer between 0 ppm and 100 ppm. In the mechanical dishwasher, measured chlorine sanitizer at 25 ppm while in active use to wash dishes. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Maintain chlorine in mechanical warewash machine at 50 PPM.

A batch of sushi rice was observed to still be in use past 4 hours. Item was time marked from 10:30 am -2:30 pm and was still in use at 3:30 pm. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [COS] Items were VC&D. See VC&D report.

In bulk storage bin: observed cup without handle used as scoop. [CA] Use approved scoops with handles to prevent cross-contamination.

Inside the walk-in refrigerator: measured internal temperature of octopus and salmon to be 45F. (Note: ambient temperature at the back of the walk-in refrigerator measured 41F). Employees stated they had been opening the door constantly due to restocking refrigerators for the past 25 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and above, even during busy times. Adjust the temperature of the unit/add ice as needed.