TOKYO JAPANESE STEAKHOUSE

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 5 dead roaches in the following locations: 2 in server station under wall by hand washing sink, 2 in to-go area behind serving robot charging area and 1 by kitchen entrance, and 1 between hot water heater and wall. Warning - From follow-up inspection 2026-05-06: 2 dead roaches observed in server area under hand washing sink. Operator swept and sprayed area with sanitizer during inspection. Admin Complaint - From follow-up inspection 2026-05-07: Upon callback, 3 dead roaches in the following locations: 1 on doorframe of kitchen entrance, 1 under sushi bar, and 1 behind dryer in storage hallway. Admin Complaint - From follow-up inspection 2026-05-08: No dead roaches observed upon callback. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Grilled chicken Cook Cooling in reach-in cooler on make line at 83f after 1.5 hours. 80f after 30 minutes. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grilled chicken Cook Cooling in reach-in cooler on make line at 83f after 1.5 hours. 80f after 30 minutes. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sinks in kitchen.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gaskets for reach-in cooler at sushi bar and reach-in cooler at kitchen entrance are in disrepair.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs in walk-in cooler with ambient air temperature 51f. Per operator, eggs were received today 2 hours before inspection. Upon observation, temperature was set to 60f in walk-in cooler after recent repairs and was not changed back. Operator set walk-in cooler to 36f and opened walk-in freezer door to help quickly cool off cooler. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Krab sticks in walk-in cooler at 50f held overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab sticks in walk-in cooler at 50f held overnight. See stop sale.

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. Rice at sushi bar held on time a a public health control does not have time mark. Per operator, sushi rice was made 2 hours before inspection.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna in vacuum package stating to remove from package before thawing not removed from package in walk-in cooler. Observed mold like substance touching water on deflector shield in ice bin, water dripping onto ice.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in sushi bar has dirty dishes stored in it. Operator removed items during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by dishwashing area. Operator retrieved paper towels during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at dishwashing area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on deflector shield of ice bin. Observed water touching mold like substance and dripping onto ice.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense tempura at sushi bar and sauce in walk-in cooler. Operator removed both items and replaced the with handled scoops. Corrected On-Site

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Used wooden rice container stored over clean dishes after only rinsing.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in vacuum package stating to remove from package before thawing not removed from package in walk-in cooler. See stop sale.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed employee using soft wooden container to store rice to cool.

Basic - Food stored on floor. Buckets of sauce in walk-in cooler and boxes of food in walk-in freezer. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Upon inspection observed ceiling tiles stained and soiled throughout kitchen.

Basic - Food stored on floor. Upon inspection observed food stored on floor inside walk-in freezer.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make bar Beef 50F, Chicken 50F, Tempura 50F all less than 1 hour. Operator iced items to rapidly chill.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near prep tables/cook line.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab at 47F in cook line prep cooler. Operator iced item to rapidly chill.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both hand wash sinks in kitchen.

Intermediate - No soap provided at handwash sink. No hand wash soap at hand sink on front wall of kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on ceiling and walls in walk in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Multiple food handler employees prepping food without hair restraints.

Basic - Food stored on floor. Box of chicken on floor in walk in freezer.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed debris buildup on ice shields in ice machines.

Basic - Bowl or other container with no handle used to dispense food. Metal bowl with no handle nesting in rice in walk in cooler.

Basic - Food not stored at least 6 inches off of the floor. Boxes of shrimp stored on metal trays less than 6" off ground in walk in freezer.

Basic - Stored food not covered. Rice in walk in cooler not covered. Employee covered during inspection. 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. Dish machine sanitizer level reading 0 ppm. Operator set up triple sink while waiting for repair. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of both ice machines. Employee cleaned both machines during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop for rice container

Basic - Food stored on floor. Boxes of food on floor in walk in cooler.