TOKYO GRILL & SUSHI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over miso soup in walkin cooler Employee placed raw shelled eggs on bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic oil (50 - Cold Holding) on cookline Employee placed in reachin cooler 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. Sushi rice missing time mark Employee completed a time mark for sushi rice Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container stored in hand sink in dish area Employee removed Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. 3 CO2 tanks not secured in walkin cooler Employee secured Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board grooved and stained at sushi bar

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf with sale food above microwave Employee removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Tools stored on top shelf above food items adjacent to back door Employee removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. 2 containers of soy sauce stored on floor next to back door Employee placed on shelf Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature Employee placed in freezer Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler raw shell eggs over string beans. Operator moved raw shell eggs to lower shelf. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in non food bags on prep tables and walk-in cooler

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hand sink 3-compartment sink Inspector explained hand washing in the proper hand sink and observed employee wash hands

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. Emailed to operator

Basic - Food not stored at least 6 inches off of the floor. Observed 2 containers of oil stored on floor under cookline range Corrected observed employee remove Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature on prep table Corrected -observed employee place in walk-in cooler at time of inspection Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 109F. Discussed keeping on Time as a Public Health Control.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Manager washed hands in triple sink. Discussed with manager. Manager washed hands in hand sink. Corrective Action Taken

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at sushi bar. Interior of reach in cooler soiled. Interior of microwave soiled. Repeat Violation

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken not date marked in reach in cooler. Discussed proper date marking with manager.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 93F at hand sink by cook line.

Basic - Dead roaches on premises. Two dead roaches under triple sink. Two dead roaches under sushi bar area. Manager cleaned and sanitized both areas. Corrected On-Site

Basic - Floor soiled/has accumulation of debris throughout kitchen. Floor drains soiled. Walls soiled. Ceilings vents soiled.

Basic - In-use utensil stored in soiled standing water less than 135 degrees Fahrenheit. Manager changed water and put utensils in heated water. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled. Dry storage shelf with microwave soiled. Exterior of microwave soiled. Reach in cooler gaskets soiled.

Basic - Reuse of single-service or single-use articles. Reuse of tin cans and plastic containers. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Manager fixed to 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cream cheese wontons in freezer. Manager moved wontons above chicken. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler interiors soiled throughout kitchen. Cutting board at sushi bar soiled. Repeat Violation

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

Basic - Food stored on floor. Soy sauce on floor in kitchen. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager moved utensils to hot 135F water. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Tin cans used to store utensils in. Discussed with manager. Repeat Violation

Basic - Walk in cooler fan guards soiled with accumulated food debris, grease, dust, or mold-like substance. Floor soiled throughout kitchen.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers of flour and bread crumbs not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut onions in walk in cooler. Manager moved eggs to different area. 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 chicken over raw beef in freezer. Discussed food storage with manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 50F in sushi bar cooler. Manager voluntarily discarded. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Manager washed hands in triple sink. Discussed with manager.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler on cook line soiled. Cutting boards soiled. microwave interior soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by fryers and by triple sink. Manager placed paper towels at both sinks. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense tempura flakes.

Basic - Floor soiled/has accumulation of debris in walk in cooler and behind kitchen equipment. Floor drains soiled.

Basic - Food stored on floor. Tempura powder buckets on floor in kitchen. Manager moved some items off floor. Corrective Action Taken

Basic - Food stored under dripping water line. Broccoli under line in walk in cooler that is dripping. Manager moved broccoli to different area. Corrected On-Site

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

Basic - Reuse of single-service or single-use articles. Tin cans reused to keep utensils in. Discussed with manager. Manager removed tin can. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery and lettuce over cooked chicken in walk in cooler. Discussed proper food storage with manager.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0ppm. Manager fixed to 50ppm. Corrected On-Site

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Invoices for salmon served raw state salmon is farm raised, but does not state salmon has been pellet fed. Manager called distributor and provided a letter stating salmon is farm raised and pellet fed. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed celery and ready to eat items, like noodles. Discussed proper food storage with manager.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi bar area soiled and stained.

Basic - Carbon dioxide tanks not adequately secured.

Basic - Floor soiled/has accumulation of debris in walk in cooler.

Basic - Food stored in a prohibited area. Sodas and soy sauce stored in employee bathroom. Manager moved all items out of bathroom. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at room temperature. Manager moved utensils to pot of water on grill for storage in water 135°F or higher. Corrective Action Taken Repeat Violation

Basic - Interior of microwave has accumulation of food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi bar cooler, reach in cooler across from wok station, and reach in coolers under sushi bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer soiled with food debris and grease.

Basic - Reach-in cooler across from grill interior and shelves have accumulation of soil residues.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager moved all wet cloths to sanitizer bucket. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0ppm. Manager fixed to 50ppm. Corrected On-Site