Poke Bay

Year by year

Inspections

1. Aug 6, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE - Not Corrected

     Styrofoam pieces underneath chest freezers are not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials. Discard all reused cardboard, styrofoam pieces, and plastic wrapped insulation pieces.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES - Not Corrected

     The Person in Charge (PIC) is not performing the following duties: - Ensuring EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES’ handwashing - EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATUR CONTROL FOR SAFETY FOOD that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures during cooling - EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring for FOOD temperatures - FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under ¶ 2?201.11 (A). - Written procedures and plans, where specified by this Code and as developed by the FOOD ESTABLISHMENT, are maintained and implemented as required.

     Correction: The person in charge shall ensure or provide training so that employees are trained and knowledgeable in all of the aforementioned areas.

     Code WFC 2-103.11

2. Aug 5, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no proof of a certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Rice scoop and container used with brown rice not cleaned at least every 4 hours; operator states they are cleaned once at end of day.

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

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Cardboard being reused to line shelves and reused boxes to hold equipment is not easily cleanable. Styrofoam pieces underneath chest freezers are not easily cleanable. Plastic wrapped insulation pieces used as covers for front prep line are not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials. Discard all reused cardboard, styrofoam pieces, and plastic wrapped insulation pieces.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Cubed raw salmon, spicy raw salmon, and raw tuna are improperly cooled in deep pans that after cubing are placed directly into open top prep cooler. Raw fishes are 45-49F after about 3.5 hours of cooling. Cooked chicken and shrimp are improperly cooled. After cooking, pans are left at room temperature to cool, fully covered with plastic wrap, and then placed into open top prep cooler. Chicken is 68F and shrimp is 61F after about 2 hours of cooling.

     Correction: Adjust methods to assure that cold raw fish is cooled to 41F or less within four hours of being prepped. Adjust methods to assure that hot 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. Use one or more of the following methods based on the type of food being cooled: (1) Placing the foo

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Raw fish eggs stored above vegetables in back 2-door upright cooler. Raw pork shoulder stored in contact with carrots and lettuce on bottom of back 2-door upright cooler. Raw shell eggs stored above vegetables in back 2-door upright cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - SYSTEM

     A date marking system is not in place for house-mixed flavored mayos.

     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

     No documentation available on site to verify that 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

     Raw chicken and raw salmon being thawed at ambient temperature out on countertop. Salmon is 51F in outer edges.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process. Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E), WFC 3-501.13

   • Not serious Good Retail Practice Corrected on site

     FOOD PREP SINK

     Food prep sink is being used to wash personal utensils as well as pans for cooking.

     Correction: Provide and use a sink solely for the purpose of food preparation. Perform all utensil washing in designated 4 compartment sink.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Drain plugs broken on 4 compartment rinse and sanitize basins. Staff are using a large bowl to perform sanitizing step instead of sink basin.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Repair or replace drains so that every sink is able to hold water for manual warewashing and sanitizing.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor)

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in back rice cooking area is not accessible. There is a rice cooker on top of the handwash sink and the water is not functioning.

     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 not washing hands after mixing up sanitizer solution before working with food, nor before putting on single use gloves. During length of inspection, employees never washed hands.

     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)

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink in rice cooking area for hand drying. Battery for dispenser appears to be dead.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • 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, by routinely monitoring the EMPLOYEES’ handwashing - EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATUR CONTROL FOR SAFETY FOOD that are not held hot or are not for consumption within 4 hours, through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures during cooling - EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring for FOOD temperatures - FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under ¶ 2?201.11 (A). - Written procedures and plans, where specified by this Code and as developed by the FOOD ESTABLISHMENT, are maintained and implemented as required.

     Correction: The person in charge shall ensure or provide training so that employees are trained and knowledgeable in all of the aforementioned areas.

     Code WFC 2-103.11

   • Serious Priority (CDC risk factor)

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING

     White rice in rice holder is 133F. Staff state time as a public control may be used, but were unaware of length of hold time, no method for tracking time in place, and no written procedures for using time as a public health control in place.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     Spicy tuna is 46F after more than 4 hours of cooling.

     Correction: Rapidly cool cooked food 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 food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

3. Aug 1, 2024 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Retail beverage cooler used only with prepackaged, non-TCS drinks is at 48F. Operator states the problem occurred this morning after the unit was loaded with some product.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor)

     PARASITE PREVENTION/DESTRUCTION

     There are no records for parasite prevention or destruction for salmon. Letter from supplier is not specific enough to verify if fish is wild-caught/frozen/farm raised and no other documentation available as product is not yet on site.

     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