Poke Bay

Year by year

Inspections

1. Dec 8, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     FOOD PREP SINK - Not Corrected

     Dish soap is stored in basin of 2-compartment food prep sink.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS - Not Corrected

     Wet wiping cloths improperly stored on counter.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. Dec 5, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Rice scoops used with TCS food not cleaned at least every 4 hours when kept at room temperature. PIC informed that the scoops are replaced every 6 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Brown rice made day prior in plastic container with lid heavily covered in condensation temped at 49F. PIC informed product is covered during cooling process.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. None of the housemade sauces are datemarked.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed in packaging at refrigeration temperatures. Packaging states to remove from packaging prior to thawing. Several tuna steaks (3) in ROP at 42F. ROP AHI tuna (3) at 41-42F, bottom layer X3 38F. A pan of tuna still frosted over in refrigerator in ROP.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Not serious Good Retail Practice

     FOOD PREP SINK

     Dish soap is stored in basin of 2-compartment food prep sink. PIC informed that pans are occasionally rinsed in this basin.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Handsink in front area is very slow to drain after handwashing.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in kitchen area is not accessible. A pot is being stored in 1st compartment of 4 compartment sink designated for handwashing. The kitchen area is separated from the customer service area with a curtain.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed touching phone with gloved hands and then returning to food prep without washing hands or changing gloves.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor)

     PARASITE PREVENTION/DESTRUCTION

     There are no records for parasite prevention or destruction in raw salmon used in a ready-to-eat form. Packaging not available to verify.

     Correction: Provide records to prove that fish has been frozen to destroy parasites or fish has been aquacultured to prevent parasite growth. Fish may not be served in a raw ready-to-eat form and shall be cooked to proper temperature before service or discarded.

     Code WFC 3-402.11

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: ensuring employees are effectively cleaning their hands, ensuring employees are using proper methods to cool foods, ensuring employees are properly reheating foods, ensuring employees are properly maintaining temperatures for foods that are cold held, ensuring employees are properly sanitizing dishes.

     Correction: The person in charge shall provide training.

     Code WFC 2-103.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer chlorine is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - REHEATING

     Rice made day prior in rice cooker on "warm" setting began reheating at 10am. At 11am, rice holding at 95F. At 12pm, rice holding at 127-135F.

     Correction: Adjust procedures and methods to properly reheat food intended for hot holding to at least 165 degrees F within 2 hours.

     Code WFC 3-403.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Avanto sliding door cooler holding produce and roe at 47F, housemade sauces at 46F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on counter.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. Jan 29, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

4. Jan 26, 2024 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM - Not Corrected

     A date marking system is now in place. Several containers of housemade sauces dates exceed 7 days.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     In walk in cooler, housemade mayo sauce at 45F, shrimp 45F, raw chicken 45F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

5. Jan 17, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     1. On special print out menu, consumer advisory disclosure and symbol is missing on salmon and tuna. 2. Symbol missing on menu items featured on menu board near entrance.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. For example, housemade sauces not dated.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     FOOD PREP SINK

     Soap is provided at 2-compartment food prep sink and food prep occurring in 4-compartment sink in kitchen area. Raw vegetables were being washed inside rinse compartment of 4-compartment sink.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands before putting on gloves to assemble order.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Dishes not being sanitized. Rice scoop was washed, rinsed and then returned to service. Quat and bleach sanitizers available near sink.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (quaternary ammonia) is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - FOOD ON FLOOR

     In walk-in cooler and walk-in freezer, food is stored on the floor.

     Correction: Store all food items at least 6 inches above the floor.

     Code WFC 3-305.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored in water. In brown rice, rice scoop handle improperly stored with handle touching food.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1) In walk in cooler, mayo/spicy sauce at 44F. 2) Vevor self-service sauce area, spicy mayo at 47F and was removed from refrigeration two hours prior.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - IMPROPER SET-UP

     Utensil washing sinks are not being properly set-up. Dishes are washed all in one basin and not sanitized.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

6. Jan 25, 2023 Pre-Inspection · No Reinspection Required

   No violations cited.