STOKE POKE
209 DUNLAWTON AVE, VIN 0256
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 8/23/2024
Inspection #: Visit ID: 8706658
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-22-4:Basic - Floor area(s) covered with standing water.
- 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - prepackaged cut lettuce at 50F, operator moved to lower unit **Corrective Action Taken**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. - employee hand wrote advisory and taped to unit Corrected On-Site
Inspection Date: 1/26/2024
Inspection #: Visit ID: 8484315
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed green onions stored above raw ready-to-eat tuna in reach-in cooler, operator relocated Corrected On-Site
Inspection Date: 8/25/2023
Inspection #: Visit ID: 8329186
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -raw tuna
- 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 56F, per operator less than 30 minutes in top of reach-in cooler, operator placed on ice to cool rapidly **Corrective Action Taken**