Tokyo Ramen & Burrito

Basic – Bowl or other container with no handle used to dispense food

Plastic portion cup used as a scoop in cooked rice and in bulk uncooked rice and flour. Operator removed the cup from the uncooked rice. Corrective Action Taken

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

Toaster oven on the main cook line has plastic wrap on handle soiled with food residue.

Basic – Cardboard used to line food-contact shelves

Cardboard used to line shelves in the walk in cooler. Repeat Violation

Basic – Cardboard used to line nonfood-contact shelves

Cardboard used to line shelves of the main cook line where single service carry out containers are stored. Repeat Violation

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee hat stored on container of crispy toppings on the storage shelf at the entrance to the sushi bar counter. Operator removed the employee hat. Corrected On-Site Repeat Violation

Basic – Food stored on floor

Container of sauce stored in the floor in the walk in cooler. Repeat Violation

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

Walk in cooler door gasket has build up of mold like substance

Reach in cooler at the sushi bar counter has build up of mold like substance on the door gasket

Hood filters over the flat top grill have build up of grease.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Open employee beverage in flip top reach in cooler opposite the flat top grill with food to be served to customers.

Basic – Time/temperature control for safety food thawed in an improper manner

Raw chicken feet stored thawing in the prep sink in standing room temperature water. Employee relocated the chicken feet. Corrective Action Taken Repeat Violation

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Wiping cloth solution stored on the floor in front of the three compartment sink at 0ppm chlorine. nWet wiping cloth stored on clean cutting board opposite the wok station. nOperator relocated the wet wiping cloth and added bleach to the sanitizer solution. Corrective Action Taken

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed two flies on the bottom shelf of the prep table opposite the three compartment sink.

High Priority – Operating with an expired Division of Hotels and Restaurants license

At time of inspection current license is expired from 06/01/2023.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In the walk in cooler, raw shrimp and beef over container of cooked rice and raw breaded chicken over unwashed produce. Operator relocated the raw items to the correct storage location. Corrected On-Site

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

No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Multiple cutting boards with build up of food residue staining. Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

In the walk in cooler, containers of cooked noodles and rice stored with no product date marking.