POKE BROS

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at flip top cooler with deep gouges and heavy staining. Resurface or replace cutting board so that it can be effectively sanitized. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only crock pot being used as hot water utensil hold. Replace household use only crock pot with ANSI certified equipment. -REPEAT- -1 point-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles above three compartment sink. PIC stated that water damage is from ongoing air conditioner repair. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink next to three compartment sink. CDI - Paper towels were provided. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tuna and raw salmon stored above packaged ready to eat foods, washed vegetables, and unwashed vegetables in reach in cooler. CDI - Storage order was corrected by PIC. A storage order training guide was reviewed with PIC. PIC has agreed to move ready to eat and raw foods to left side of cooler with washed and unwashed produce to the right side. Personal food will also be stored in a bus tub on right side of reach in cooler. PIC has been advised to review training materials and to train employees on proper storage order. -REPEAT- -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown contents. CDI - PIC identified contents to be chlorine bleach. Spray bottle was labeled with name of contents. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed "household use" pesticides stored in chemical storage area. CDI - Items were discarded. -1 point-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice paddles stored in crock pot with a water temperature of 123F. -0 points-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed single use food containers used as scoops in containers of rice and sugar. Replace with utensil that is durable and resistant to damage. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" crock pot being used as a utensil hold in prep area. Discard crock pot and/or replace with ANSI certified equipment. -0.5 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw salmon stored above ready to eat shrimp and unwashed cucumbers in reach in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no start or discard times for sushi rice being held on TPHC. CDI - Start and discard times were added. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed sushi rice holding at 123F in rice cooker. Rice cooker was not turned on and PIC keeps sushi rice at temperatures lower than white and brown rice. PIC stated that small batches of white rice are removed from hot holding, mixed with vinegar, and then placed in sushi rice cooker to hold without temperature control. PIC stated that prepared sushi rice is held without temperature control for approximately 15-20 minutes and then discarded. Written TPHC procedures were created and e-mailed to PIC during previous inspection (7/2/2025). CDI - PIC was educated on TPHC procedures and the written SOP created 7/2/2025 was again e-mailed to PIC. PIC has been reminded that, along with a written SOP, start and discard times must be tracked for sushi rice held on TPHC. -REPEAT- -3 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints. CDI - Hair restraints were provided during inspection. -0 points-

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed sushi rice holding at 118F in rice cooker. Rice cooker was not turned on and PIC intends to keep sushi rice at temperatures lower than white and brown rice. PIC stated that small batches of white rice are removed from hot holding, mixed with vinegar, and then placed in sushi rice cooker to hold without temperature control. PIC stated that prepared sushi rice is held without temperature control for approximately 15-20 minutes and then discarded. CDI - PIC was educated on TPHC procedures and a written SOP was created during the inspection. PIC has been reminded that, along with a written SOP, start and discard times must be tracked for sushi rice held on TPHC. -1.5 points-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna completely thawed in reach in cooler without being removed from packaging. Thawing procedures for ROP fish were discussed with pic and packages were cut open. -REPEAT- -1 point-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies at handwashing and prep sink in kitchen. Control insects to prevent infestation. -1 point-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of spoons held in water with a temperature of 74F on prep table. Observed a small crock pot holding rice paddles with a water temperature of 102F next to rice cookers. -REPEAT- -1 point-

4-502.13 Single-use and single-service articles cannot be reused. Observed plastic single use to-go container used as make shift steam basket at prep line. To-go container was fitted with thin wire filament as a handle. CDI - Item was discarded. Replace with equipment that is durable, smooth, and easily cleanable. -0.5 points-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use only crockpot being used as a utensil hold behind rice pots. Replace with ANSI certified equipment. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at flip top with heavy staining and gouging. Resurface or replace cutting board. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard on two shelving units in kitchen. Cardboard was stained and absorbed food residues. Discard cardboard and/or replace with equipment that is durable, non-absorbent, smooth, and easily cleanable. -0.5 points-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed PIC wash hands then turn off water without using barrier. CDI- EHS educated PIC on when to wash procedures. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee come inside from back door and not wash hands before prepping RTE food. CDI- EHS educated PIC on when to wash procedures and had PIC have employee wash hands properly.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in both hand sinks and PIC using handsink to fill water container. CDI- EHS educated PIC on handsink usage. 5-202.12 Provide at least 100F water at handsinks. Observed no hot water at handsink due to hot water knob being in disrepair. PIC stated he did not know how long the sink had been in disrepair. CDI- PIC tightened the screw.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken outside of its original packaging stored on top of fish outside of original packaging in 3D RIF. CDI- PIC adjusted storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed container several clean utensils with heavy food debris accumulation. CDI- PIC removed items to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed knives with heavy food residue stored as clean on knife magnet. PIC stated items are cleaned at the end of every day. CDI- PIC removed items to be w/r/s. EHS educated PIC on cleaning frequency of utensils. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. EHS observed salad mix in prep unit 1, dumplings in flip top, cooked shrimp in prep unit 2 and in large container held in 3D RIC, and canned chipotles and tofu outside of original packaging in 3D RIC without a date. Observed milk in RIC without date originally opened on 3/9 per PIC. PIC stated items were opened and prepared over the weekend. CDI-PIC applied correct dates. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed no disclosure for items marked with an asterisk on menu. Menu only includes reminder. VERIFICATION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray bottle storing toxic material under 3-comp. CDI- PIC had label placed on container. *REPEAT*

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed box of tuna in ROP packaging not removed from ROP before being thawed in 3D RIC. CDI- EHS educated PIC on thawing procedures per safe handling instructions.

2-401.13. If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single use glove. Observed PIC preparing RTE bowls with bandaid on finger not wearing gloves.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice paddles and ladles stored in separate containers of water temping at 71F. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed gaskets torn in need of replacement or repair and water leaking into a pool at bottom of prep unit 2.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored above ready to eat cucumber in reach in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf f Observed unlabeled spray bottle of unknown substance stored under three compartment sink. CDI - Contents were identified to be all purpose cleaner. Spray bottle was labeled with name of contents. -REPEAT- -1 point-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer in establishment. A verification will be conducted by 12/16/2024 to determine if establishment is in compliance. -0.5 points-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice paddles stored in container of water with a temperature of 70F. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment at start of inspection. Establishment is under a transitional permit and has 180 from issuance of permit to obtain CFPM. Establishment owner is certified. -0 points- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed dish on menu consisting of raw marinated tuna and raw salmon without a consumer advisory. All other items on menu are in compliance. A verification will be conducted before 7/20/2024 to determine if establishment is in compliance. -0.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance. CDI - Contents were identified to be all purpose cleaner. Spray bottle was labeled with name of contents. -0 points-

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna thawed in reach in cooler. PIC has been instructed to follow thawing instructions on ROP packaging and to remove item from packaging prior to thawing under refrigeration. -0.5 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor. -0 points-