TOKU MODERN ASIAN

Intermediate - Observed Handwash sink in prep area used as a dump sink. Advised chef that sink cannot be used for purposes other than handwashing. Repeat Violation

Basic - Bowl or other container with no handle used to dispense tempura and quinoa. Chef removed. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between prep table and reach in cooler in prep area. Chef removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site

Basic - Insect control device installed over food preparation area. Chef removed. Corrected On-Site

Basic - Observed cases of food stored on floor in walk in freezer. Chef moved to shelf. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Basic - Raw avocados and mangos not washed prior to preparation.

High Priority - Observed Non-food grade paper/paper towel used as liner for container of cut vegetables in sushi station. Chef removed. Corrected On-Site

High Priority - Observed raw salmon and raw tuna stored over/not properly separated from various ready-to-eat foods in taco station. Chef rearranged. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in prep area used as a dump sink.

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef heated to 140°F. Corrected On-Site

Basic - Observed Bowl or other container with no handle used to dispense raw shrimp. Chef removed bowl. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Chef instructed employee to remove. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Located in kitchen area. Chef moved to shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperature greater than 41°F; raw hamachi (42F - Cold Holding); raw tuna (46F - Cold Holding); eel (49F - Cold Holding); octopus (52F - Cold Holding); raw scallops (52F - Cold Holding) All foods were located in sushi cooler which had an ambient temperature of55°F. Chef stated that all foods had only been in cooler for about 1 hour. He instructed employee to place all food on ice to cool. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. See stop sale. Observed cooked stored using time as of public health not time marked. Advised chef and he added marking. Such had only been out for about 1 hour. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in kitchen area not accessible due to pitcher of water being stored inside. Chef removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle used to dispense rice and chicken. Chef coached employee. Corrected On-Site

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. Observed sushi cooler with ambient temperature of 55°F. Chef called and did a work order with maintenance. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Located in prep area. Chef cleaned. Corrected On-Site

Basic - Ice buildup in walk-in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being used to dispense sushi rice. Chef discarded cup. Corrected On-Site

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Cases of water being stored on floor in prep area. Chef instructed employee to move to shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw calamari thawing at room temperature. Located on cart in prep area. Repeat Violation

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

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw tuna in same container as cooked crab meat. Located in sushi area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed various raw fish being stored over cut avocado. Located in reach in cooler sushi station.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored above raw snapper and raw shrimp. Located in reach in cooler kitchen.

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 and the time removed from temperature control cannot be determined. Observed cooked duck hanging in kitchen area at 68F - Cold Holding. As per manager food is kept on time for 4 hours and has been out for about 1 hour. Manager added time.

Intermediate - Handwash sink used for purposes other than handwashing. Observed out side bar hand washing sink being used as a dump sink. Manager cleaned. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of flour and rice.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. Manager discarded. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Manager increased. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Located at outside bar area. Manager added sign. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw duck thawing in standing water. Located in 2 compartment sink.