Poki Bowl

Official wording

Wiping cloths: properly used, stored

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.

Official wording

Thermometers provided, accurate

Inspector’s notes

Facility is lacking a metal probe thermometer to measure internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

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.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Facility is lacking quaternary ammonium test strips. [CA] Test strips shall be provided to adequately measure the sanitizer concentration during manual warewashing.

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.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Bag of onions stored directly on floor in back preparation area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the front service area, cold inserts: cooked shrimp, raw ahi tuna, and raw salmon measured between 43-45F. Per food employee, all items were stored in cold inserts at 10:30am. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [SA] All food items were time marked. Any leftovers will be voluntarily discarded by 2:30pm.

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.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Bowls used as scoops in bulk white and brown rice containers. [CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.

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.