Fort Collins Poke Restaurant Requires Re-Inspection Due to Temperature Control Violations

Ye's Poke Station, a popular fast-casual restaurant near Colorado State University, must undergo re-inspection after health officials found multiple food safety violations including improper temperature control of cooked chicken and inadequate supervision protocols.

The October 1 inspection at the restaurant located at 306 W Laurel Street resulted in a score of 50 points, placing it in the "Re-Inspection Required" category. Larimer County health inspectors identified several critical violations that could contribute directly to foodborne illness risks.

The most significant violation involved cooked popcorn chicken found cold-holding at temperatures between 54 and 55 degrees Fahrenheit in a reach-in cooler, well above the required 41-degree maximum. Staff told inspectors they sometimes leave the chicken at room temperature during busy periods, and the specific container had been removed from proper refrigeration approximately three hours before the inspection.

Inspectors also discovered improper food storage practices in the walk-in cooler, where an employee beverage was stored above raw potatoes and eggs, and raw eggs were positioned above raw potatoes. These arrangements create cross-contamination risks that could lead to foodborne illness.

The restaurant, which has operated in Fort Collins since 2017 and specializes in build-your-own poke bowls along with ramen and boba tea, also failed to maintain proper documentation for food safety protocols. Health officials found little to no date-marking on ready-to-eat food items, which is required for products held more than 24 hours to control exposure to harmful bacteria.

Additional violations included inadequate time-as-public-health-control procedures for sushi rice. While staff reported discarding sushi rice after four hours as required, they were not testing pH levels according to statewide variance requirements and could not provide written policies or proper time tracking documentation.

The inspection revealed problems with the certified food protection manager requirements. Although a certificate was available, the certified manager was not present during food preparation when inspectors arrived, appearing only toward the end of the inspection. Regulations require certified supervision during all food preparation and service periods.

Other violations included improper storage of food utensils, with serving spoon handles touching food products, and maintenance issues in the walk-in freezer where ice buildup and leaking were observed. The restaurant was also cited for using aluminum foil as a surface cover on the flattop cooking area and lacking proper temperature measurement equipment for the dishwashing sanitizer.

Menu disclosure requirements were not met, as the restaurant failed to identify which items contain raw or undercooked animal proteins despite having a consumer advisory posted. Staff also used plastic wrap to line food preparation bowls, creating potential contamination risks.

All violations were addressed during the inspection, with staff relocating improperly stored items and adding required time markings to sushi rice. The restaurant remains open while awaiting re-inspection to ensure compliance with food safety standards.

Under Larimer County guidelines, establishments scoring between 50-109 points require re-inspection to verify corrections and ensure basic food safety standards are met before returning to normal inspection schedules.