Poke Bowl Gets Conditional Pass on Health Inspection

Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.

DISCONTINUE storing vacuum sealed fish in the refrigeration unit to thaw WITHOUT CUTTING OUT THE FISH. IMMEDIATELY cut out/remove all fish from vacuum sealing to prevent the growth of Botulism bacteria that can cause serious paralytic illness. Observed vacuum sealed fish such as yellowfin tuna cube AAA packages and two tuna boxes, natural albacore cubes, and 3 boxes of imitation crab clearly state to keep frozen and/or to remove fish from packaging to thaw, however all containers/boxes were observed in the walk-in refrigeration unit without being removed from their original packaging.

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Observed multiple potentially hazardous foods being held above 41F: 45F imitation crab in cold top, 48F salmon, 50F (store bought) cooked chicken in walk in, 51F pork. Ambient temperature of the unit was observed at 48F. Shift Leader voluntarily discarded the chicken and pork.

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

Observed no sanitizing solution was readily available in the facility and the facility had been operating for 3 hours. Education provided. Per Inspector's instruction, employees prepared sanitizing solution to 100 ppm chlorine bleach.

Observed the two employees present at the time of inspection did not know how to prepare sanitizing solution, use test strips, or wash dishes.

Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.

Observed no hot water flow was available at the mop sink.

REMOVE all household pesticides and HIRE licensed pest control operator if needed. Observed Raid spray being stored in the back shelving with fly zappers.

Improper storage allows pest access and temperature abuse. Food on floor contacts contaminated water during cleaning. Expired foods cause illness.

DISCONTINUE storing drinks next to possible contaminants to prevent contamination. Observed drinks stored next to detergent in the area to enter the poke bar area. ELEVATE all food at least 6 inches off the ground to prevent contamination. Observed a box of cucumbers stored on the floor in the walk-in. REMOVE plastic wrap to prevent contamination as it is not easily cleanable and durable. Observed plastic wrap around the containers for sesame seeds in the front.

Household equipment cannot withstand commercial use and harbors bacteria in cracks. Latex gloves cause severe allergic reactions in sensitive individuals.

REPAIR, REPLACE, or REMOVE equipment. PLACE signage stating equipment does not work. Observed the following equipment does not appear to work: cold top is stored in the customer area (not plugged in), ice cream machine stored on the ground behind the front poke bar area (not plugged in), under the counter refrigeration unit measuring 80F at time of inspection. IMMEDIATELY repair unit to hold at 41F or below. PROVIDE invoice to Inspector. Observed the walk-in ambient temperature ranges from 45F to 48F. DISCONTINUE using cardboard to line surfaces as it is not easily cleanable and durable. CLEAN fans. Observed fans with dust accumulation facing the food preparation.

Improperly stored utensils collect airborne bacteria and dust. Contaminated storage spreads pathogens to clean items.

STORE utensils in an area protected from tampering. Observed utensils stored in the front customer area in a plastic bag in a box amongst many other materials stored in the area that may leave them vulnerable for customers to tamper with the utensils. DISCONTINUE storing food equipment underneath the drain board as it may result in contamination. Observed cutting board is stored directly under the dirty dishes drain board of the three compartment sink. USE sinks as designated; three compartment sink shall be used for warewashing only and food preparation sink be used for food preparation. Observed employee state that they wash cucumbers in the three compartment sink when the food preparation sink is available, and employee stated they wash dishes in the food preparation sink.

Clutter provides harborage for rodents and cockroaches. Cardboard harbors cockroach eggs. Each egg case contains 30-40 nymphs.

REDUCE number of items to prevent vermin harborage. Observed a clutter of items stored in the office and in the front customer area by the entrance to the poke bar that may provide vermin harborage sites.

Sewage contains billions of pathogens including hepatitis A, norovirus, and E. coli. One tablespoon contains 100 million bacteria. Causes immediate severe illness.

Observed both employees remove gloves and not wash their hands before placing new gloves on; one employee was engaged in active food preparation and other employee was engaged in cashiering. Education provided; Per Inspector's request, employees washed their hands.

Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.

Observed no soap was readily available for the handwashing sink in the front poke bowl area and no paper towels were available in the back kitchen. Per Inspector's request, soap and paper towels were provided.

Dirty surfaces harbor pests and serve as bacteria reservoirs. Accumulated grease and food debris attract cockroaches and rodents.

Observed nonfood contact surface underneath the microwave contains food particles.

Improper dishwashing spreads pathogens across all dishes. Hepatitis A survives on improperly washed dishes for weeks. Causes recurring outbreak cycles.

Observed no test strips were readily available during inspection. Inspector provided test strips.

Dirty wiping cloths spread millions of bacteria across surfaces. Cloths used on raw meat spread Salmonella and E. coli throughout kitchen.

Observed wet wiping cloth lacking sanitizing solution was stored on the food preparation counter.

Cracks and holes allow pest entry and make cleaning impossible. Deteriorated surfaces harbor bacteria that contaminate food and equipment.

Observed many particles on the ground underneath equipment.

Cracks and holes allow pest entry and make cleaning impossible. Deteriorated surfaces harbor bacteria that contaminate food and equipment.

Observed many particles on the ground underneath equipment.