Tokyo

Basic – Buildup of food debris/soil residue on equipment door handles

Walk-in cooler door handle has build up. Repeat Violation

Basic – Equipment in poor repair

Gasket on flip top reach-in cooler at cook line torn.

Basic – Food stored on floor

In walk-in cooler, container labeled spicy mayo stored on floor. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gasket on flip top reach-in cooler at cook line, soiled. Employee cleaned during inspection. Corrected On-Site Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wet towel on counter of flip top reach-in cooler at cook line. Operator discarded. Corrected On-Site

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Dishwasher (Chlorine 0ppm), employee primed supply line. Retested after running twice Dishwasher (Chlorine 50ppm) Corrected On-Site Repeat Violation Admin Complaint

High Priority – Nonfood-grade bags used in direct contact with food

In reach-in freezer near back door, cheese wontons stored in happy face bags.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

In reach-in freezer near back door, Plastic container of raw pork stored on top of vegetable spring rolls. Also, raw chicken stored over bag of cheese wontons.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Counter top ric at Sushi Bar- krab (47F – Cold Holding); cream cheese (47F – Cold Holding); salmon (48F – Cold Holding). Operator stated items in cooler for 2 hours, opened for for lunch business. Ambient temperature 50f, after 30 minutes 45f. Warning

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. nAt sushi bar, no time marked on sushi rice. Time marked. Corrected On-Site Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Warmer on shelf at kitchen entrance, soup (123F – Hot Holding). Operator stated soup placed in warmer two hours earlier. Warning

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Emailed operator DBPR form 5030-103 Repeat Violation

Intermediate – Handwash sink does not have enough water pressure to properly wash hands

Handwash sink at prep area in kitchen, hot water pressure not enough to wash hands properly.

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory

On sushi menu, raw items are marked with an asterisk, reminder does not have asterisk. Warning

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Operator not able to locate test strips.