ROBOTO TOKYO GRILL TENNESSEE LLC

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

Basic - Fridge ambient at 43f. Operator lowered temp control. Whole veggies fine, thawing meat fine. Meat that was prepped and cooling placed in different fridge. No need for stop sale. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make bar- breaded cooked chicken 47F (11:00-3:30).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- breaded cooked chicken 47F (11:00-3:30). See stop sale.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary 500 ppm. Employee corrected solution to 200 ppm. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary 500 ppm. Employee corrected solution to 200 ppm. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 3 compartment sink and Sani buckets quaternary solution 500 ppm.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.

Basic - Cloth used as a food-contact surface under rice in cookers on cook line.

Basic - No conspicuously located ambient air temperature thermometer in make bar and walk in cooler cold holding units.

Basic - Objectionable odors in bathroom or other areas of the establishment. Odors near customer bathrooms and employee bathroom.

Basic - Stored food not covered. Spring rolls and dumplings stored in deep freezer not covered.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Working containers of food removed from original container not identified by common name. Vacume sealed bags of fish not labeled on top door shelf of upright freezer.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee held and drank water from personal container, then continued preparing food on grill without washing hands and changing gloves. Employee washed hands and put new gloves on. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper Towel Dispenser next to Kenmore cooler

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

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains liquid identified as Grill cleaner Spray bottle containing liquid identified as chlorine sanitizer Both spray bottles found on rack next to prep table. Operator labeled spray bottles. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinking water stored on top of prep table. Operator removed item Corrected On-Site

Basic - Wall soiled with accumulated grease. Wall across from Wok Wall behind 3 Compartment sink

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta 51F covered in deep container at walk in cooler. Per manager cooked and cooling since yesterday. See stop sale. Observed raw beef 53F at 2:00, ambient cooling since 1:00, down to 51F at 3:00. Improper cooling rate, large amount of beef cooling in deep container not allowing proper cooling. Manager stored in shallow container and iced beef during inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu and cooked pasta.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F in the following locations: Cook Line Reach in Cooler at 2:30: beef 50F, tofu 48F, Per manager tofu held since yesterday. See stop sale. Beef held since 11:00. Cook Line Make Table at 2:30: beef 45F, raw chicken 45F, pasta 47F. Per manager food items transferred from walk in cooler at 2:15. Manager iced food items during inspection. New temperatures at 3:00: Cook Line Reach in Cooler: beef 42F, Cook Line Make Table: beef 40F, raw chicken 41F, pasta 40F

Basic - Buildup of food debris/soil residue on walk in cooler door handle.

Basic - Ceiling leaking water at prep and storage areas. No apparent contamination observed.

Basic - Current Hotel and Restaurant license not displayed. Observed food service license expired 06-01-24. Provided operator with self print license instructions via email during inspection.

Intermediate - Handwash sink does not provide hot or cold water.

Intermediate - No soap provided at handwash sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink Quaternary 500+ppm. Manager diluted sanitizer solution to Quaternary 400ppm during inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed knife and wire sponges inside hand wash sink in prep area. Manager removed items from hand wash sink during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign displayed at hand wash sink at prep area. Provided manager with hand wash sign during inspection.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink Quaternary 500+ ppm. Manager corrected sanitizer solution to Quaternary 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed general two chicken 46F in make table at kitchen area at 1:00. Per manager make table was left open during lunch. Manager closed make table and placed bag of ice on chicken. New temperature at 2:00: 42F. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed whisks stored in bin under paper towel dispenser at hand wash station in kitchen area. Manager removed whisks from under paper towel dispenser. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed expired license 06-01-23 displayed in common area.

Basic - Plumbing system in disrepair. Observed cold water handle inoperable at hand-wash station in prep area.

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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling protruding above ice machine.

Basic - Single-service articles improperly stored in bathroom in back dry storage area. Observed straws and cups in bathroom.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop sugar.

Basic - No handwashing sign provided at a hand sinks throughout kitchen used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves soiled in walk in cooler.

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Observed boxes of cups and fresh oil stored on floor in dry storage area.

High Priority - Nonfood-grade bags used in direct contact with food. Observed trash bags lining containers with seasoned butter.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken outside of original packaging over ready to eat egg rolls in reach in freezer across from walk in cooler.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Front counter employee trained by Florida Food Handler Solutions.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in disrepair above ice machine in back.

Basic - Food stored on floor. Observed containers of fresh oil and to go plates stored on floor in back dry storage area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp in prep sink being thawed in standing water.

High Priority - Nonfood-grade bags used in direct contact with food. Observed trash bags being to line containers for butter in walk in cooler.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed pull drawers to pull out cooler that's not working encrusted with food debris. Observed walk in cooler shelves soiled with food debris.