Pokitrition - Sushi Burritos & Poke

Inspector's notes

Observed no employees with Certified Food Protection Manager certificates onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the ceiling fixture used to store cooking utensils/equipment having an accumulation of dust and debris. Person in charge states they will clean that area as soon as possible. Discussed the importance of cleaning all parts of the establishment frequently to prevent any accumulation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed organic matter buildup on interior facet of ice deflector at customer self-service soda tower. Food contact surfaces of non-TCS foods should be cleaned every 24 hours or as often as necessary to be kept clean to sight and touch. Corrective Action: Correct prior to next routine inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Cold water faucet handle on hand washing sink in main kitchen area was not attached. Cold and hot running water through a mixing valve should be available at all hand washing sinks. Also of note: sprayer arm is in moderate disrepair and almost hangs below the floor rim of the 3-compartment sink. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge (PIC) during inspection could not provide Food Protection Manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection

Inspector's notes

Observed organic matter buildup on interior facet of ice deflector at customer self-service soda tower. Food contact surfaces of non-TCS foods should be cleaned every 24 hours or as often as necessary to be kept clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed numerous portion packages of tuna and imitation crab in manufacturer's reduced-oxygen packaging (ROP) thawing in a reach-in refrigerator. Packaging states products should be kept frozen. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed significant buildup on nonfood-contact portion of interior of a reach-in refrigerator. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed steady leak and erratic spray at the faucet of a hand washing sink in the main kitchen. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Concentration of quaternary ammonium (quat) sanitizer solution in red sanitizer buckets in serving area were measured at <150ppm. Please ensure quat sanitizer solutions are maintained at 200-400ppm. Instructed staff to remake sanitizer buckets. Corrective Action: Corrected at time of inspection.

Inspector's notes

Staff onsite during inspection were unable to provide Food Protection Manager certification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provided information about obtaining certifications for staff via e-mail. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Portioned tuna in manufacturer's reduced oxygen packaging (ROP) was observed thawing in still cold water in prep sink. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Rice scoops were stored in slow cooker of water with water at 97 degrees Fahrenheit. 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. Employee provided new scoops and increased water temperature setting to correct. Corrective Action: Corrected at time of inspection. *SECOND CONSECUTIVE VIOLATION*

Inspector's notes

Observed rice scoops stored between uses in a slow cooker of water measured at 89'F. 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. Person in charge (PIC) replaced water, turned dial on slow cooker to "high," and replaced used scoops with clean scoops to correct during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cutting board used at primary make line was observed to be covered in many deep grooves, rendering it difficult to clean, during the inspection. Please ensure cutting surfaces are maintained to be smooth and easily cleanable. Please resurface or replace. Corrective Action: Correct prior to next routine inspection.

Core-3-501.13, C: Thawing Observed raw, fully and partially thawed tuna in reduced oxygen packaging (ROP) with packaging stating to "remove bag prior to thawing and thaw under refrigeration" and "remove bag when thawing under refrigeration" in fridge back of house. Discussed with PIC the importance of following manufacturers instructions and removing product from ROP prior to thawing to prevent growth of pathogens. PIC removed product from ROP. 2nd Consecutive Violation Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed grease and dust accumulation on fume hood grates, wall, and floor behind fryer back of house. Observed food debris accumulation in in-operable floor drain front of house. Clean and clean at a frequency to prevent accumulation of dust, dirt, food debris, grease, and other organic matter. Correct By: Correct Prior To Next Routine Inspection