Follow-Up Inspection
May 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 23, 2025 · Original Source
Santa Clara County, CA
Poki Bowl
408 Tennant Station
Last inspected May 23, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspectionsRoutine Inspection
May 20, 2025
Conditional Pass
8 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Observed fish and rice scoops stored in standing water. [CA] PIC must store utensils in ice water or time mark the utensils and container to be washed every 4 hours.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Liquid waste drain pipe from ice machine observed to be in the floor sink without a gap. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through a 1" airgap into a floor sink or other approved type of receptor.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous food located in the food prep cold hold unit to measure in the temperature danger zone (octopus 79F and raw salmon 48F). Per PIC, the octopus was washed in the prep sink about 30 minutes prior. He also stated the the salmon was just cut/prepped. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue putting PHFs that are above 41F into the unit. Cool PHFs in a reach-in cooler down to 41F or below prior to transferring to food prep cold hold unit. [SA] PIC time marked the food and will discard within 4 hours.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Observed andwash basin to have a container of cucumbers sitting in water. [CA] Keep handwash station for handwashing only; keep food preparation at the food prep sink only.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed brown mold-like substance on inside panel of ice machine. [CA] Thoroughly clean and sanitize ice machine on a regular basis.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Observed potentially hazardous foods that are subject to TPHC (Time Control) that were not time marked and in the temperature danger zone (rice, spam masubi). PIC called staff to find out that rice was made 2 hours prior to the inspection. The spam masubi has been in the warmer since 11am. [CA] Ensure TPHC protocols are followed (time mark the food for 4 hours, discard at the end of the 4 hour mark). [SA] PIC time marked the rice for 2 more hours and he discarded the 4 remaining spam masubis.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed pet dog in janitor closet within the kitchen with a baby gate separating the dog from the kitchen. [CA] Discontinue bringing pets into facility unless it is a service animal.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Food Safety Certificate not available during time of inspection. REPEAT VIOLATION. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Santa Clara County Department of Environmental Health, May 20, 2025 · Original Source