Food Service Inspections

Facility: TOKYO JAPANESE CUISINE LLC

Violations for last two inspections (if any), click on each violation for a description on how that violation impacts public health:

Inspection Date: 8/18/2025
Total Score:86

Critical Violations

5 points: FOOD DISPLAY SERVICE AND TRANSPORT TEMP

Time rather than temperature was being used but in an inproper manner as a control for public health protection. Time and labelling documentation not being used for sushi rice Educated staff on proper techniques for using time as a control measure.

3 points: POISONS/TOXIC MATERIALS AND MEDICINE

Chemical spray bottles noted not labeled in food prep area.

Non-Critical Violations

2 points: CONTAMINATION DURING STORAGE

Food noted being stored on the floor in walk-in cooler and walk-in freezer

2 points: FOOD CONTACT SURFACES - DESIGN

Microwave interior noted not in good repair

1 points: FLOORS WALLS CEILINGS

Ceiling and ceiling vents in the kitchen noted in need of cleaning.

1 points: NON FOOD CONTACT SURFACES - DESIGN

Door gaskets on reachin coolers and walkin cooler door noted not in good repair.

1 points: NON FOOD CONTACT SURFACES - DESIGN

Cardboard being used as a shelf liner noted not properly designed.

Inspection Date: 1/21/2025
Total Score:81

Critical Violations

5 points: FOOD DISPLAY SERVICE AND TRANSPORT TEMP

Time rather than temperature was being used but in an improper manner as a control for public health protection. No date and time log noted for sushi rice. A date and time log must be kept for every time rice is made.

5 points: CROSS CONTAMINATION

Raw salmon noted stored over vegetables. Raw meats are not to be stored over ready-to-eat foods or food that have a lower required final cooking temperature. Corrected by moving salmon and training on the topic.

3 points: HANDWASHING LAVATORIES AND SUPPLIES

Soap was noted not provided at the hand washing lavatory in the sushi bar. Also hands must be washed at this hand sink location (located on south wall) NOT in the prep sink in the sushi area.

3 points: HANDWASHING LAVATORIES AND SUPPLIES

Hand washing lavatory in kitchen noted blocked with a box of food.

Non-Critical Violations

2 points: CONTAMINATION FROM WIPING CLOTHS

Wiping cloths noted laying on counter in kitchen and under cutting boards. Wet towels must be stored in sanitizer solution buckets or hung to dry.

1 points: IN-USE UTENSILS

In - use utensil noted being stored with the handle laying in the rice. A bowl without a handle was being used in the rice. All scoops are to have handles and the handle is to not contact the food product. Also rice scoop/paddle for cooked rice noted stored in stagnant water. In-use utensils must be stored in a dry clean sanitized surface or in a dipper well with continually running water.

1 points: VENTILATION HOOD SYSTEM

Vent hoods especially the fire suppressant piping noted not clean.

1 points: STORAGE/HANDLING CLEAN EQUIP & UTENSILS

Clean glasses and dishes noted stored on an absorbent surface in the drink prep area.

1 points: SINGLE - USE/SINGLE - SERVICE ARTICLES

Single use to-go containers noted being stored on the floor.

City of Sioux Falls, SD

Health Department

Facility: TOKYO JAPANESE CUISINE LLC