Pokeworks

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: During the routine inspection EHS observed the establishment failed to print and post the most recent routine inspection report (85/B from 09/29/2025). CA: Advised PIC The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

In-use utensils: properly stored — Inspector Note: During the routine inspection EHS observed that the rice scooper was stored in water container that was not held at 84 degrees F and there was no running water on the utensils to remove debris. CA: advised employee to discard the water and replace it with hot water that reaches a temp on 135F and is clean. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. 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).

Physical facilities installed, maintained, and clean — Inspector Note: During the routine inspection observed the dispenser for the sanitation solution failing to distribute when nozzle switched on for the three compartment sink. COS: PIC resulted to using the sanitation tablets to have proper sanitizing water.

Management knowledge, responsibilities, reporting — Inspector Note: Observed failure to demonstrate in a verifiable manner that food employees are aware of their responsibility to report signs and symptoms of illnesses. Unable to confirm whether or not PIC had employees sign as no PIC present. CA: 511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. CA: PIC has the documents in question but failed to have anyone sign the documents. PIC is to have all staff sign the documents.

Proper hot holding temperatures — Inspector Note: Observed grilled chicken in the front food service area being hot held at temp of 98 degrees F. 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)

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: During the routine inspection EHS observed the establishment failed to print and post the most recent routine inspection report (71/C from 9/17/2025). CA: Advised PIC The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Physical facilities installed, maintained, and clean — Inspector Note: During the routine inspection EHS observed bust tub on the floor of the front service area capturing a leak from the roof or ceiling of the establishment. CA: Advised the PIC to have the owner fix this leak immediately. Good Repair. All physical facilities shall be maintained in good repair

Insects, rodents, and animals not present — Inspector Note: Observed during the inspection the existence of gnats in the front service area as well as the perp area. CA: advised employee to inform PIC that the establishment should get routinely pest control inspections to prevent pests.

Proper cold holding temperatures — Inspector Note: During the routine inspection EHS observed the raw salmon and cooked shrimp was out of temp for cold holding (41 degrees or below). CA: 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,

Contamination prevented during food preparation, storage, display — Inspector Note: Observed the food(Onions and boxed salmon) in the WIC stored on the floor. CA: advised employee to inform PIC that All foods should be at least 6 inches (15 cm) above the floor.

In-use utensils: properly stored — Inspector Note: During the routine inspection EHS observed that the rice scooper was stored in water container that was not held at 70 degrees and the water was no longer clean. CA: advised employee to discard the water and replace it with hot water that reaches a temp on 135F and is clean.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed PIC inability to provide test strips for quat solution. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Nonfood-contact surfaces clean — Inspector Note: Observed the RIC gaskets in the Front food service area with built up food accumulations and the gaskets were disconnected from the door. The doors of the RIC cooler does have buildup of food on the doors . CA: food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Insects, rodents, and animals not present — Inspector Note: Observed during the inspection the existence of gnats in the front service area as well as the perp area. CA: advised employee to inform PIC that the establishment should get routinely pest control inspections to prevent pests.

PIC present, demonstrates knowledge, performs duties — Inspector Note: During routine inspection EHS observed No PIC in the establishment, There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with DPH food code to prevent food born illness

Management knowledge, responsibilities, reporting — Inspector Note: During the routine inspection there was no one in the establishment that could demonstrate reporting responsibilities. The person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.

Food-contact surfaces: cleaned & sanitized — Inspector Note: During the routine inspection EHS observed several scoopers resting in the foods (tuna, salmon, and noodles) throughout the establishment (Front food service and Reach In Coolers). COS: Employee removed the scoopers form the foods in question.

Food-contact surfaces: cleaned & sanitized — Inspector Note: During the routine inspection the a slicer for veggies in the back prep room was found with food buildup on the interior part of the handle. CA: advised employees to clean and sanitize their equipment thoroughly. Equipment food-contact surfaces and utensils shall be clean to sight and touch

Proper hot holding temperatures — Inspector Note: Observed grilled chicken in the front food service area being hot held at temp of 120F. 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)