TOKYO STEAKHOUSE AND SUSHI
6481 S CHICKASAW TRL
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 10/2/2023
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Cooking oil containers and buckets of sauce stored on the floor in the kitchen and in dry storage room near office
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 111°F between hot holding wells. Operator remade Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an accumulation of grease dripping Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. Wet wiping cloth left on make table in between uses
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in sanitizer bucket near triple sink. Operator remade to 50ppm Corrected On-Site
- 22-41-4: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. 10ppm. Operator set up triple sink for sanitizing
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw beef with gloved hands and then began handling raw shrimp without changing gloves and washing hands
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Multiple items on main menu and Togo menus not identified as having raw ingredients. Operator marked during inspection Corrected On-Site
Food safety inspection conducted on 10/2/2023 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).