Poke Bar

Wiping cloths: properly used and stored — Inspector Note: Observed a wiping cloth kept in chlorine sanitizer above 200ppm. CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) - (between 50-100ppm) COS: PIC made a new sanitizer bucket with a chlorine concentration between 50-100ppm.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed several employee beverages and belongings stored next to the register in the front service area, near single-use articles. Employee belongings must be stored in a designated area separate from food service areas. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: PIC moved employee belongings to an acceptable storage area.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed raw scallops being rinsed and drained in the produce sink and left to drain on the produce sink drain board. produce sinks are considered food contact surfaces and must be used only for the cleaning and preparation of produce and ready-to-eat foods. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC had another employee wash, rinse, and sanitize the vegetable sink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the magnetic knife strip above the meat sink unclean. This is considered a food contact surface because the knife blade is stored touching the magnet, and therefore must be maintained clean to sight and touch. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Correct by: Cleaning and sanitizing the magnetic knife block.

Toxic substances properly identified, stored, used — Inspector Note: Observed a bottle of RAID pest control kept on the shelf near the mop sink, next to a can of white spray paint and WD-40. CA: Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. This does not apply to packaged poisonous or toxic materials that are for retail sale. COS: PIC discarded restricted items.

Personal cleanliness — Inspector Note: Hair Restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Observed food worker preparing a poke bowl with out a hair restraint worn. COS: Food worker obtained a hair restraint , washed hands and donned new gloves.

Adequate handwashing facilities supplied & accessible — Inspector Note: Using a Handwashing Sink.1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.2. A handwashing facility may not be used for purposes other than handwashing. Observed hand wash sink in front food prep area obstructed with a stainless steel mug stored in said sink. PIC removed said utensil.

Contamination prevented during food preparation, storage, display — Inspector Note: Food Storage. At least 6 inches (15 cm) above the floor. Observed buckets of ginger, tubs of mango popping pearls and a bucket of fructose syrup stored directly on floor in food in main kitchen. COS PIC removed said items and placed them on shelves

In-use utensils: properly stored — Inspector Note: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).Observed in use dispensing utensils for rice, tapioca Beads, Bulgogi beef , spicy pork and teriyaki salmon stored in containers of still water tested ay 92F on counter next to food items in Front food prep and storage area. COS: All utensils were replaced and water was replenished , PIC was advised to check the temperature of the water frequently during the food service operation.

In-use utensils: properly stored — Inspector Note: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Observed assorted dry tea leaves being dispensed with scoops without handles on food storage shelves in main kitchen. PIC was advised to dispense said food items with scoops with handles and keep handles above food items.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. Observed a Non Commercial use dishwasher being used to wash, rinse and sanitize dishes for customer service. As per manufacture's specification said WhirlPool dishwasher is not intended for commercial use. PIC was instructed to wash rinse and sanitize utensils in 3 compartment sink and to discontinue use of said dishwasher.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection. Observed Person in charge was unable to demonstrate knowledge; could not respond correctly to the questions as they related to the food service operations conducted at the establishment. Advised PIC to be aware of policy and procedures as they pertain to the food service operations.PIC was Noah Sung.

Proper hot holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed approximately one gallon of Miso Soup tested at 117F in soup warmer on counter in front food prep and service area. As per PIC food has been in said area for at approximately 30 minutes prior to inspection and soup warmer was observed off. COS: Food item was reheated to at least 165F, turned on soup warmer to keep Soup at at least 135F or above.

Compliance with variance, specialized process and HACCP plan — Inspector Note: Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority, a properly prepared HACCP plan as specified under DPH Rule 511-6-1-.02(6) and the relevant provisions of this Code if: Submission of a HACCP plan is required according to the Chapter; Before engaging in Reduced Oxygen Packaging without a variance as specified in DPH Rule 511-6-1-.04(6)(k), a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Health Authority. Observed Seven ROP packets of cooked chicken dated 10/28/25, one ROP of unlabeled raw tuna and cooked chicken, twelve ROP Raw Beef dated 10/18/25, three ROP of raw pork dated 10/18/25 and Seven ROP raw Albacore Tuna dated 10/7/25 all in reach in freeze in main kitchen being held for use for customer service and not discarded after 48 hours as per DPH Rule 511-6-1-04(6)(k)(4)(iv). COS: Food items were discarded as HACCP Plan approval review will exceed 30 days.