JJ'S POKE

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Inspection history

1. Jan 16, 2026

   ✓
   5 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Label all containers of food and food ingredients with their common name.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Remove all items unnecessary to the operation of the business from the premises.

2. Feb 11, 2025

   ✓
   3 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Label all containers of food and food ingredients with their common name.

3. Jan 28, 2025

   ✕
   15 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Immediately maintain all TCS food that has been slacked at 41 degrees F (5 degrees C) or less under mechanical refrigeration.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Have hand soap at all handwashing sinks.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Sanitize food contact surfaces before using and after cleaning.
   • Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Label all containers of food and food ingredients with their common name.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Feb 16, 2024

   ✓
   8 violations

   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.
   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
   • Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

5. Feb 21, 2023

   ✓
   11 violations

   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Keep all intake and exhaust air ducts and filters clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.
   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
   • Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.