Poke2u LLC

Inspector's notes

Observed metal wall behind the 3-compartment sink to be in disrepair, and rusting at time of inspection. Install approved wallcoverings such as FRP behind 3-compartment sink and any other high moisture areas prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection. Repeat violation: 3rd Consecutive Violation

Inspector's notes

Observed a couple of employees washing hands for less than 10 seconds. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS items at temperatures of 46*F to 80*F measured with a probing thermometer in the walk-in. Observed the unit at 46*F measured with a min/max thermometer. Per PIC the items in the unit for more than 4 hours were: raw tuna, tofu, crab meat, pickled vegetables. These items were embargoed and PIC voluntarily discarded at the time. Other TCS items less than 4 hours were, edamame, raw beef and raw chicken and was able to provide an invoice. Those items were relocated to other walk-in freezer to rapidly cool. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an insect pesticide with a spray by the back door. Discussed with PIC all pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Also observed butane canisters stored above empty sauce containers. Discussed with PIC Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in refrigerator at 46*F at time of inspection measuring the ambient air with a min/max thermometer. Discussed with PIC Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Facility voluntarily closed due to no adequate refrigeration and called a maintenance person to come and fix the walk-in unit but would not be available until after 4pm. Discussed to communicate with inspector when unit is able to maintain foods at 41*F or less. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed metal wall behind the 3-compartment sink to be in disrepair, and rusting at time of inspection. Install approved wallcoverings such as FRP behind 3-compartment sink and any other high moisture areas prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection. Repeat violation: 3rd Consecutive Violation

Inspector's notes

Observed the sprayer arm at the three compartment sink to be below the flood rim, leaking and rusted. Discussed with PIC the sprayer are will need a minimum of 1 inch of air above the flood rim and all plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection 4-10-26

Inspector's notes

Observed metal wall behind the 3-compartment sink to be in disrepair, and rusting at time of inspection. Install approved wallcoverings such as FRP behind 3-compartment sink and any other high moisture areas prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple wet wiping clothes on prep tables throughout the establishment at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed leak coming from the soda machine in the dining area at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-202.16 - Core: Nonfood-Contact Surfaces Addl Notes: Observed metal wall behind the 3-compartment sink to be in disrepair, and rusting at time of inspection. Install approved wallcoverings such as FRP behind 3-compartment sink and any other high moisture areas prior to next routine inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of food debris, organic matter, & dirt under equipment and prep tables throughout the establishment at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in-use rice scoops stored in containers of water measured with a temperature of 71F with probe thermometer. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No hand soap was available at the hand washing sink near the front of the establishment. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Person in charge (PIC) provided soap during the inspection to correct. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Establishment uses Time as a Public Health Control (TPHC) for cooked white rice and brown rice with policy posted. Observed in-use containers of white and brown rice at 100F without time stamps. Per person in charge (PIC), rice was removed from temperature control at 5pm, within the required window of time. Of note: timers noted in establishment's policy were not turned on during inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand soap at the handwashing sink near front of the store at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no quat test strips available at time of inspection. Establishment utilized quat sanitizer for sanitizing food contact surfaces. Discussed importance of having quat test strips to determine concentration of sanitizer levels. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection on 8/29/2024. Corrective Action: Correct prior to re-inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. - Observed employee walk back into the kitchen from the dining area and start making food without washing hands. Employee washed hands at time of inspection. Discussed proper hand washing with the person in charge (PIC) and when hand washing is required. Discussed the importance of proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use - Observed two bug spray canisters stored with ortho indoor roach killer stored on shelf near the office at time of inspection. Instructed person in charge (PIC) to remove bug spray and ensure that pest control is only be performed by a licensed pest control company. PIC removed bug spray canisters at time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Observed walk-in freezer actively being worked on by repairman at beginning of inspection. Observed walk-in freezer with a temperature of 50*F at time of inspection. P Freezer became functional during inspection, but was missing a part to the condensate line, which would be fixed the next day. PIC stated that they would not utilize the freezer until it is able to maintain a consistent temperature and keep all frozen foods in the walk-in until the freezer becomes operational. Person in charge (PIC), freezer stopped functioning about an hour prior to inspection and was actively moving food items to the walk-in cooler at time of inspection. Observed food from the freezer with temperatures between 34 to 38*F at time of inspection. All equipment must be maintained in good repair and proper adjustment. Correct By: Correct Prior To Reinspection