Tokyo Japanese Steakhouse

4-2B: .05(7)(a)1Observed the interior microwave and the interior conventional oven stored in the sushi bar area containing accumulation of debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC (person in charge) had food employee clean the microwave and the conventional oven.

10D: .04(4)(d)Observed multiple squeeze bottles in the sushi area not labled with common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labled all of the squeeze bottles.

12D: .04(4)(g)Observed multiple washed avocados in the sushi bar area containing stickers. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC had food employees remove the stickers and rewash the avocados.

2-2D: .07(3)(a)Observed sushi bar hand washing sink did not have hand soap. Instead of hand soap, sushi bar handwashing sink had soap used for pans and dishes. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: PIC (persons in charge) placed hand soap at the sushi bar hand sink.

4-1A: .04(4)(n)1At the beginning of the inspection, observed sushi chef touch trash can while wearing gloves and then proceeded to start making sushi without discarded gloves and washing his hands. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Sushi chef removed his gloves and washed his hands.

12A: .04(4)(i)Observed three boxes containing food with an accumulation of ice in the walk-in-freezer. Unpackaged food may not be stored in direct contact with undrained ice. (C) Corrective Actions: PIC had food employee discard the boxes.

15C: .05(7)(a)2,3Observed walk-in-freezer held an accumulation of ice. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC had food employee remove the ice from the walk-in-freezer.

2-2D: .06(2)(o)At the beginning of the inspection, observed sushi chef take out a frozen salmon package from the designated sink located in the bar area. Observed the same sushi chef rinse a knife at the same designated hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Knife was taken to the three compartment sink to be rewashed. Hand washing sink was sanitized. PIC (person in charge) placed a handwashing only sign at the designated sink. THIS IS THE SECOND REPEAT OF CODE VIOLATION. REPEAT OF SAME CODE VIOLATION ON NEXT ROUTINE INSPECTION WILL RESULT IN PERMIT SUSPENSION.

2-2D: .03(5)(d)Observed food employee walk in the facility from the back exit door and rinse his hands in the three compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: PIC (persons in charge) had food employee wash his hands at a designated hand sink.

13A: .02(1)(d)Observed the previous inspection report (Required Additional Routine, February 14,2025 score 80) was not posted into public view. The inspection report from August 1,2024 score of 90 (follow-up) was posted instead. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: PIC was given an updated inspection report to post within public view.

2-1B: .03(5)(b)Observed hibachi employee rinse his right hand in the hand sink. After being told to wash both of his hands, the same food employee did not use soap to wash his hands. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P) Corrective Actions: PIC (person in charge) had food employee rewash both of his hands with soap and water.

2-1B: .03(5)(c)Observed hibachi employee crack multiple eggs, discarded soiled gloves, then put on fresh gloves. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: PIC (person in charge) had hibachi employee return to the kitchen and wash his hands. It was verbally suggested to PIC to crack eggs in the kitchen before going to the hibachi station.

2-2B: .03(5)(j)1&2Observed server drink her personal drink a food prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Server discarded her cup and was coached on approved areas for drinking cup.

2-2D: .07(3)(a)Observed the handsink located across the reach-in-coolers did not have any hand soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: PIC had food employees supply the handsink with soap.

2-2D: .06(2)(o)Observed food employee rinse a cleaning towel in the only designated hand sink in the sushi bar area. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC (person in charge) was coached designated sinks for rinsing towels. It was verbally suggested that PIC have a hand sink sign.

4-2B: .05(6)(o)Observed dish machine not dispensing any chlorine. After multiple testing, dish machine dispensed a concentration of 0PPM. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine, sanitizer is must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Facility will use the three compartment sink.

12B: .03(5)(g)Observed Hibachi employee handling food while wearing a bracelet. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC had hibachi employee remove his bracelet and wash his hands in the kitchen.

8-2B: .07(6)(b)Observed two spray bottles not labeled with the common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: PIC (person in charge) had food employee label all of the squeeze bottles.

17C: .07(2)(e)Observed wooden planks used to store food items in the walk-in-freezer. Mats and duckboards shall be designed to be removable and easily cleanable. (C) Corrective Actions: PIC (person in charge) had food employees discard the planks.

18: .07(2)(m)Observed the back exit door does not self close. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

1-2A: .03(2)(a)-(l), (n)Based off today's score, PIC (person in charge) does not have active managerial control It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2D: .06(2)(o)Observed sushi employee rinsing wiping towel in the hand sink located at the sushi bar. Observed a wiping towel stored in the hand sink located at the sushi bar. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Employees were coached on where to rinse wiping towels and where to store the wiping towels.

12D: .04(4)(g)Observed washed avocados with stickers on them. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC had food employee remove the stickers and rewash the avocados.

13A: .02(1)(d)Observed the inspection report (11/20/23 score 93 under old owner) posted into public view. Facility is currently under new ownership and had opening inspection on 6/21/24 with a score of 87. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Facility was given a new score to post into public view.

15B: .05(3)(h),(i)PIC was unable to provide Quat sanitizer strips for the ware washing sink and chlorine sanitizer strips for the dish machine. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

15C: .05(7)(d)Observed three containers of utensils stored clean with stickers on them Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC removed the stickers and rewashed the utensils.

17C: .07(2)(e)Observed cardboard used as a mat to store food items. Observed wooden planks used to store food items in the walk-in-freezer. Mats and duckboards shall be designed to be removable and easily cleanable. (C) Corrective Actions: PIC discarded the cardboards and the wooden planks.

17D: .07(4)(b)Observed multiple pairs of personal shoes stored with restaurant foods in the storage area. Observed a container with cigarettes, a pill bottle, and nuts stored on top of cornstarch in the storage area. Observed employee food items stored with washed avocadoes in the reach-in-cooler in the sushi area. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC put personal shoes in an approved location, discarded the container containing cigarettes, pill bottle, and nuts, and stored the avocados above personal items in the reach-in-cooler.

18: .07(2)(m)Observed the back exit door in the kitchen doe snot self close all the way. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

4-1A: .04(4)(n)1Observed the following glove usage violations,

1. employee touch his pants and shirt while wearing gloves and continued to cook chicken with out exchanging gloves and washing hands.
2. employee blew in gloves before putting them on
3. multiple employees washing gloves in handsinks and meat sink
4. sushi chef rinse towel in handsink and proceeds to make sushi If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Each employee was coached on when to exchange gloves and wash hands. After coaching, each employee washed their hands and put on new gloves.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed cooked rice stored below raw meats on the hibachi cart. Observed vegetables store below meats on the hibachi cart. Observed raw beef stored with RTE foods in the walk-in-cooler. Observed multiple containers of unwashed avocados stored above RTE foods and raw shelled eggs stored with unwashed vegetables in the walk-in-cooler. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: Foods on the hibachi cart and in the walk-in-cooler were stored properly.

4-1A: .04(4)(j)Observed hibachi chef used a spatula to push raw chicken and raw beef on the grill and then use the same spatula to grab butter. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: PIC had chef discard the butter. Spoons were placed with the butter on the hibachi carts.

4-2A: .04(4)(c)1(iv)Observed raw steak, a tray of raw chicken, and a raw burger not covered in the walk-in-freezer. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: PIC had foods covered.

4-2B: .05(7)(a)1Observed knifes stored clean with food debris. Observed aluminum foil located in the conventional oven located in the sushi bar with old food debris. Aluminum foil is used for food contact surface. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: PIC had food employee clean knifes and discard the aluminum foil.

6-1A: .04(6)(f)Observed butter, raw shelled eggs, raw scallops, and raw chicken cold holding above 41F in the prep cooler. Observed raw chicken in the prep reach-in-cooler cold holding above 41F. Observed two trays of raw beef and a container of raw chicken cold holding above 41F in the reach-in-cooler located across the walk-in-cooler. Observed raw chicken in the walk-in-cooler cold holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded all foods.

6-1D: .04(6)(i)Observed sushi rice on time control at sushi bar not labeled with the start and discard time. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Food employees labeled the sushi rice with the start and discard time.

10D: .04(4)(d)Observed two large containers of sauce stored in the walk-in-cooler not labeled. Observed multiple squeeze bottles not labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC had food employee label all of the squeeze bottles and two containers.