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Poke Bar in Atlanta receives a 76% on their recent health inspection

Poke Bar, located at 265 18th Street in Atlanta, received a score of 76 points out of a possible 100 points during their 11/04/2022 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1
2-2E – response procedures for vomiting & diarrheal events
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the Person in Charge could not provide details or proof during the inspection of the procedure, supplies, and proper disinfectant that would be utilized for responding to a vomiting or diarrheal event in the establishment. Code: Responding To Contamination Events: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: Provided procedural steps to PIC.
Violation #2
3-1C – food in good condition, safe, and unadulterated
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed dented vegetable cans not sorted out. Food shall be safe, unadulterated, and honestly presented. PIC Removed cans.
Violation #3
5-2 – consumer advisory provided for raw and undercooked foods
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed establishment serves raw salmon, tuna, scallop without disclosure and reminder statements in legible type in all capital letters and printed no smaller than the smallest lettering used for a menu item, and without putting asterisk on all the food served raw. if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf Advised Manager to redo menu to contain ) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
Violation #4
6-2 – proper date marking and disposition
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed no date marking on food prepared on site and held more than 24 hours (chicken, shrimp, Octopus with beef) without proper date marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. PIC date marked all the prepared food containers.
Violation #5
12B – personal cleanliness
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed employees with no hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. No jewelry, except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. PIC advised to see that employees maintained a high degree of personal cleanliness and and use good hygienic practices during working period in the food service establishment.
Remarks
sanitizer bucket quat 200 PPM

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