Poke Bar

Inspector's notes

Observed raw salmon stored next to door in reach in cooler at 46*F, and crab at 46*F. All other items were at 41*F. As per the person in charge, staff where prepping food during the previous 1-2 hours and were in and out of refrigerator. Max/Min thermometer showed an ambient temperature of 38.4*F. Product was placed in back on refrigerator to cool to 41*F. Advised person in charge to check internal temperatures of food using a metal stem thermometer to verify food is at 41*F or lower. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unclean counter with dirt and/or other debris beneath soda fountain. Non food contact surfaces are to be cleaned at regular intervals to prevent build up of food or other debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed that there was no staff on site with a Certified Food Protection Manager Certification.

Inspector's notes

Observed single use bowls stored on flor in storage closet. Single use items are to be stored at least 6 inches off the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ready to eat shrimp at prep area at 46*F. Cold hold of food to be at 41*F or lower. As per the person in charge, shrimp had been placed in area approximately one hour prior to inspection beginning. Person in charge placed shrimp in bottom section of prep cooler to rapidly cool back to 41*F. Corrective Action: Corrected at time of inspection. Observed ready to eat portioned containers of crab in upright reach in cooler at 48*F. Crab was in a tightly closed container with a date stamp indication it was thawed and portioned today. Cold food it to be at 41*F or lower when stored and prepared. Items were loosely covered and placed near back or upright cooler to quickly cool to 41*F. Corrective Action: Corrected at time of inspection. Second consecutive inspection with this violation marked.

Inspector's notes

Observed ready to eat crab and raw salmon thawing at room temperature on prep table in kitchen

Inspector's notes

Observed utensils in warmer at 117*F for front counter service. 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. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed scallops (47*F), and Tuna (47*F) at prep counter. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. As per the person in charge items were portioned within the past two hours. Product was placed in the back refrigerators to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small sandwich prep cooler holding protiens, shrimp, raw scallops, raw tuna, and raw salmon with an ambient temperature of 45*F. Person in charge attempted to lower temperature in unit, after waiting 30 minutes, ambient temperature remained at 45*F. 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. Person in charge will not store any food at sandwich prep cooler. Repair company was contacted to fix. Person in charge stated that they would use an ice bath for food items to keep at 41*F until unit is repaired. Observed ice bath set up before leaving site. May choose to switch some proteins and non TCS foods for 2nd prep refrigerator. A re-inspection will be completed on or before Thursday, October 3 to verify that the refrigeration unit has bee repaired. Corrective Action: Correct prior to re-inspection. Repair scheduled for the morning of 9/24/2024. Reinspection may be completed on 9/24/2024

Inspector's notes

Observed utensils in warmer at 117*F for front counter service. 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. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Core-3-501.13, C: Thawing Observed vacuum sealed fish in reach in refrigerator thawed in packaging. Keeping REDUCED OXYGEN PACKAGED (ROP) fish that bears a label that it is to be kept frozen until time of use in its ROP packaging in the thawed state. Fish must be removed from ROP prior to thawing or immediately upon completion of thawing. Operator opened packaging of thawed product. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed wiping cloth at service area with no sanitizer. Wiping cloths for surfaces must be stored in sanitizer solution between uses. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Observed shrimp and salmon at cooling prep table at 46*F. Cold holing to be at 41*F or lower. As per the person on charge items were prepped approximately 2 hours prior to inspection. Items were placed in reach in freezer and chilled to 41*F during inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed rice scoops in water at 130*F. Scoops may only be stored in water with a consistent temperature of 135*F or greater. Advised staff to turn unit to high to heat water to greater than 135*F and turn down temperature to low. Correct By: Correct Prior To Next Routine Inspection