Poke Eats

Inspector's notes

Observed large, covered plastic containers of cooling krab mix with internal temperatures ranging from 43-50*F when measured with a probe thermometer. Observed covered and stacked containers of cooling rice measuring 52-76*F, internally. PIC stated the foods had been cooling for less than 2 hours. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shrimp tempura being held using time as a control with a discard time of 4PM. Staff stated items were prepared at 3PM. Staff updated discard time. ll 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

Current parasite destruction letter for the 2024 year was not available at the time of inspection. Establishment had provided parasite destruction documentation from 2023. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment for the current year. Must provide parasite destruction letter from supplier for the current year prior to re-inspection on 11/14/24.

Inspector's notes

Asked person in charge (PIC) if they have written procedures for clean-up of vomiting and diarrheal events. PIC stated they do not have a written procedure. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Provided PIC a copy of Guidance for Creating a Vomit & Diarrhea Clean-up Plan. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal container of cooked beef stored in the walk in under a metal container of raw tuna. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in charge properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed organic matter under the inside of the lid to the ice maker and in the upper corners inside the ice maker. Advised person in charge ice maker should be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge stated they did not have a probing food thermometer and have been using infrared thermometer for checking cooking temperatures. Advised Person in charge properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 10/02/2024.

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 Food Handler pulling the trash with gloves on, then blew her nose with same glove before picking up the vegetable on table. Staff did not remove the used gloves to wash hands. Inspector requested to have gloves removed and wash hands at time of inspection. Staff proceeded with removing gloves and washed hands upon request. Correct By: Corrected At Time Of Inspection