Tokyo Sushi

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

Observed Bowl or container with no handle used to dispense food (sugar). Manager removed bowls from container Corrected On-Site

Basic – Carbon dioxide/helium tanks not adequately secured

Observed Carbon dioxide tanks not adequately secured in kitchen. Manager secured tank Corrected On-Site

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

Observed employee jeans, jacket and hat hanging over food rack in dry goods storage area. Employee removed all clothing items from area Corrected On-Site Repeat Violation

Basic – Establishment using sponges on cleaned and sanitized, or in-use food-contact surface

Observed establishment using sponge on in-use food-contact surface at three-compartment sink. Repeat Violation

Basic – Food stored on floor

Observed buckets and boxes with food stored on floor of walk-in-freezer. Employees placed 6" high tray under buckets and food. Observed employee plate of pizza on the middle rack of the reach in cooler on cook line stored over food served to the public. Manager removed plate of food Corrected On-Site Repeat Violation

Basic – Wet mop not stored in a manner to allow the mop to dry

Observed wet mop stored in mop sink . Manager hung mop on rack Corrected On-Site

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

Observed two containers of rice at 126F and 76F on sushi bar.. Manager advised that they keep the rice on time, however they have no time mark or time as a public health control form completed. Inspector provided time as a public health control form to complete.

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

Observed rice kept on time in sushi area with no time mark with temperatures of 125F and 78F. Manager advised that rice had been made one hour earlier.

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

Observed interior of microwave on cook line with food particles on sides and rotating tray