Poke Bar, located at 3186 Lawrenceville-Suwanee Rd in Suwanee, received a score of 54 points out of a possible 100 points during their 03/14/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)Due to today’s unsatisfactory score, the person in charge (PIC) is not demonstrating active managerial control. The following risk factors violations were observed not in compliance with the food code: It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2:
2-2A: .03(2)(m)Facility was unable to provide in a verifiable manner that two employees present during today’s inspection are aware of their responsibility to report foodborne illnesses Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Corrective Actions: //Health employees were signed during today’s inspection.//
Violation #3:
2-2B: .03(5)(j)1&2Observed employee drinks in unapproved cups (reusable cups) stored above facility equipment. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: //Personal cups were moved to a designated area.//
Violation #4:
2-2D: .06(2)(o)Observed a cleaning brush and a steel scrubber stored inside the hand sink located inside the kitchen.// A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: //Scrubber and brush were removed from the hand sink.//
Violation #5:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed jalapenos stored above already washed cilantro.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
Corrective Actions: //Unwashed jalapenos were relocated.//
Violation #6:
4-1A: .04(4)(n)1Observed an employee wearing double gloves while prepping food. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P)
Corrective Actions: //Person in charge instructed the employee to remove the gloves.//
Violation #7:
4-2B: .05(8)(a)Observed employees washing facility equipment without a sanitizing step. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P)
Corrective Actions: //The 3-compartment sink was prepared with chlorine sanitizer and all the equipment was sanitized.//
Violation #8:
4-2B: .05(7)(a)1//Observed ice machine with great accumulation of black mold-like substance on the inside top part and walls.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Violation #9:
6-1B: .04(6)(f)Observed multiple time/temperature control for safety (TCS) food items holding temperatures below 135F (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: //Food items were discarded.//
Violation #10:
6-1C: .04(6)(d)Observed cooked chicken on a prep table that did not cooled down to 70F within 2 hours. Observed corn on a prep cooler and house sauce on a reach-in cooler not cooling down at a fast enough rate. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)
Corrective Actions: //Chicken was discarded. //
Violation #11:
6-2: .04(6)(g)Observed spicy pork that was prep on Monday not labeled with their prep date.// Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)
Corrective Actions: //Spicy pork was labeled with their prep date.//
Violation #12:
10D: .04(4)(d)Observed multiple food items (sugar, sauces, oil, soy sauce, chicken stock) in containers not labeled with their common food name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Corrective Actions: //The containers were labeled with their common food name.//
Violation #13:
11A: .04(6)(e)Observed sauce and corn being cooled down in plastic containers covered with a lid and plastic wrap on the lower shelves inside the coolers.// Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: //Adequate and effective cooling methods were discussed with the person in charge.//
Violation #14:
11C: .04(6)(c)Observed frozen shrimp and a box of frozen chicken being thawed at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C)
Corrective Actions: //Shrimp and chicken were placed back inside a reach-in cooler.//
Violation #15:
12A: .04(4)(q)Observed a box with chicken and another box with edamame stored directly on the floor.// Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)
Corrective Actions: //Boxes were removed from the floor.//
Violation #16:
12B: .03(5)(i)Observed an employee with long hair, cutting green onions and not wearing a 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 (1/2″). (C)
Corrective Actions: The employee put on a hat.//
Violation #17:
14A: .04(4)(k)Observed two rice spoons stored on standing water with a temperature below 135F. Observed an ice scoop inside a cooler with the handle touching the ice. *SECOND CONSECUTIVE VIOLATION*// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: //Rice spoons were removed from the water, washed and sanitized. Ice scoop was removed from the ice.//
Violation #18:
17B: .06(5)(o),(p)Observed one of the dumpsters outside did not have a drain plug. Dumpster enclosure area was also observed with food and trash accumulation all around.// Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (C) A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. (C)
Corrective Actions: //
Violation #19:
17D: .07(3)(h)Observed employee personal items (phone, jacket, purse) stored above facility clean equipment.// Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C)
Corrective Actions: Employee items were relocated.//
Additional remarks:
Note: All cold-holding and hot-holding items were in compliance unless otherwise noted.
Note: The facility uses flavored syrups for drinks as additives.
Note: Ensure opened packages of single-use items are not stored where they are accessible to the customers. (shelving unit in the hall).
*Note: A follow-up inspection will occur within 10 days. Ensure all violations are corrected by this time or the permit may be suspended.
Note: A THIRD CONSECUTIVE VIOLATION ON ITEM 14A: 04(4)(k) – In-Use Utensils, Between-Use Storage (C) WILL RESULT IN A PERMIT SUSPENSION.
Note: A required additional inspection will occur within the next 12 months.
Note: Joint inspection with DMG.