FAIL
Risk 1 (High)
POKE POKE Fails Health Inspection - Chicago Restaurant
April 4, 2022
Suspected Food Poisoning
License #2536324
7
Total Violations
4
Critical
1
Major
2
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on April 4, 2022. The inspection type was "Suspected Food Poisoning" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 7 violations during this inspection, including 4 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
7
Violation #8
CRITICAL
Violation Details
HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE WIPE CUTTING BOARD WITH SANITIZER AND TOWEL, REMOVE GLOVES, AND PROCEED TO RINSE HANDS WITH WATER, DRY HANDS AND PUT ON A PAIR OF NEW GLOVES. FOOD HANDLER THEN PROCEEDED TO PREPARING FOOD. FOOD HANDLER MUST WASH HANDS WITH SOAP AND WATER, WHEN TOUCHING SOILED THINGS, BEFORE CHANGING TASK AND BEFORE USING GLOVES. PRIORITY VIOLATION. 7-38-010.CITATION ISSUED
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN,CRAB, AND SHRIMP) AT IMPROPER COLD HOLDING TEMPERATURES ANGING FROM 60F- 46F LOCATED IN THE REAR REACH IN COOLER. ALSO NOTED 2LBS OF CRAB LOCATED AT FRONT PREP COOLER AT 48F. INSTRUCTED TO DISCARD AND DENATURE APPROX 15 LBS OF FOOD AT . INSTRUCTED TO MAINTAIN A MINNIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #23
CRITICAL
Violation Details
PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): COOKED CHICKEN, COOKED SHRIMP, AND COOKED CRAB. HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Inadequate reheating fails to kill bacteria that grew during storage.
Food Code Requirement
Foods must be reheated to 165°F within 2 hours.
Specific Requirements
Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.
CDPH Food Code: Section 3-403.11
Violation #25
MINOR
Violation Details
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED A VARIETY OF RAW FISH ON MENU. NOTED DISCLOSURE BY ASTERISK AND FOOTNOTE ON MENU. FOUND NO WRITTEN DISCLOSURE THAT STATES THAT THE ITEMS ARE SERVED RAW. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION.7-38-005
Why This Matters
Dirty surfaces attract pests and can contaminate food indirectly.
Food Code Requirement
Non-food contact surfaces must be kept clean.
Specific Requirements
Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.
CDPH Food Code: Section 4-601.11(C)
Violation #50
CRITICAL
Violation Details
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: FOUND NO HOT WATER ON SITE, WATER TEMPERATURE RANGING FROM 75F - 80F THROUGHOUT FACILITY. HOT WATER GENERATION AND DISTRIBUTION SYSTEMS SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RETAIL FOOD ESTABLISHMENT. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
Why This Matters
Without proper water temperatures, cannot sanitize or clean properly.
Food Code Requirement
Adequate hot and cold running water required.
Specific Requirements
Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.
CDPH Food Code: Section 5-103.11
Violation #57
MINOR
Violation Details
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
Why This Matters
Smoking contaminates hands and food with nicotine and tar residues.
Food Code Requirement
Smoking prohibited in food establishments.
Specific Requirements
No smoking in any part of establishment; Designated areas away from food; Proper signage posted.
CDPH Food Code: Section 2-401.11
Violation #57
MINOR
Violation Details
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
Why This Matters
Smoking contaminates hands and food with nicotine and tar residues.
Food Code Requirement
Smoking prohibited in food establishments.
Specific Requirements
No smoking in any part of establishment; Designated areas away from food; Proper signage posted.
CDPH Food Code: Section 2-401.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection