TOKYO TEPPAN CAFÉ

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test strips or height temperature thermometer for high temperature dish machine .

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Removed Corrected On-Site** Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning. Old labels on clean trays , employee removed labels Corrected On-Site** Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together., new water added to buckets Corrected On-Site** Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Noodles kept cooling overnight in walk in cooler with temperature of 46F. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over jackfruit in chest freezer. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Noodles kept cooling overnight in walk in cooler with temperature of 46F. . Salmon sushi 50F, cooked julienne chicken 47F . Krab Rangoon 47F, cooked diced chicken 48F kept overnight in reach in cooler across from stove

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon sushi 50F, cooked chicken 47F . Krab Rangoon 47F, cooked chicken 48F kept overnight in reach in cooler across from stove

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on ice shut out located on soda machine.

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. Reach in cooler across from three from stove with temperature of 55F.

Basic - Food not stored at least 6 inches off of the floor. Sugar cane syrups stored on floor. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Old label on container where raw chicken was kept and wontons . Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice cooling for 2.5 hours with temperature of 126F.

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken in same container as raw beef located in tall reach in freezer Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of raw beef in reach in cooler located in cook line. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice cooling for 2.5 hrs with temperature of 126F

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. Inspector emailed operator and operator printed and posted. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Food debris dumped inside hand wash sink located in cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle stored over reach in cooler make table located in cook line . Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and keys stored over reach in cooler in cook line.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food orders with no beard guard.

Basic - Old labels stuck to food containers after cleaning.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's in Water 54F. . Operator immediately discarded water and put utensils in boiling water Corrected On-Site

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. Raw salmon over bagged fries in freezer Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked noodles (54-57F - Cold Holding). Overnight in walk in cooler per operator. Operator discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (54-57F - Cold Holding)

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan incomplete. Operator correctly filled out time plan Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks on shelf over rice cooker Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oven and shelf on cookline wrapped in tinfoil that is soiled

Basic - Single-service articles improperly stored. Cases of to go containers on floor at front counter Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Date of birth missing for some certifications Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with buildup grease

High Priority - Nonfood-grade containers used for food storage - direct contact with food.Krab Rangoon stored directly on non grade bag and kept on walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken stored over spring rolls on chest freezer. Corrected On-Site

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.For one employee. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food orders while wearing a watch.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils kept on cook line on water with temperature of 93F Corrected On-Site

Basic - Screening is not 16-mesh to the inch.Screen on back exit door.

Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned servings utensils kept on rack located on dish area. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container.Paper towel lining cooked chicken . Corrected On-Site

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. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Debris on reach-in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner.Beef been thawed in standing water. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Noodles kept in cooler since last night with temperature of 47F.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over cooked beef in reach in freezer next to ice machine.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw beef stored over raw salmon in walk in cooler.

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.Raw chicken stored over Swai fish in chest freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Noodles kept overnight in walk in cooler with temperature of 47F.

Intermediate - Handwash sink used for purposes other than handwashing.Evidence of dumping in hand sink at front counter.

Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop vegetables in cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee purse stored on top of case of Big Wave Golden Ale in front counter.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Chest freezer in back kitchen have debris.

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up at chest freezer. Warning - From follow-up inspection 2022-05-25: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in walk in cooler. Corrected On-Site - From follow-up inspection 2022-02-11: Raw chicken over vegetables. Time Extended

Intermediate - - From initial inspection : 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/. YAN arrived at 1:15. . 4 employees present. Corrected On-Site - From follow-up inspection 2022-02-11: No manager present at this time. Six employees present Admin Complaint

Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Steak offered undercooked. To go menus. Removed all to go menus. Corrective Action Taken - From follow-up inspection 2022-02-11: Raw chicken over vegetables. Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters not dated. By drink system. - From follow-up inspection 2022-02-11: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site - From follow-up inspection 2022-02-11: Time Extended