Facility:
TOKYO JAPANESE CUISINE LLC
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
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. |
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. |
Inspection Date: 9/18/2024
Total Score:82
Critical Violations
| 5 points: CROSS CONTAMINATION |
| Raw meat noted being stored above food not to be further cooked. Raw shrimp noted on top of vegtables in prep cooler. Also raw chicken and eggs noted over lettuce/cabbage in the walk-in cooler. Raw meats and eggs cannot be stored over top of ready-to-eat or pre-cooked food items. Also raw meats are to be stored according to final cooking temperature from bottom to top as follows: chicken beef pork and seafood. Critical violation corrected by removing products and education on the topic. |
| 5 points: FOOD DISPLAY SERVICE AND TRANSPORT TEMP |
| Tempura shrimp noted sitting out room temperature. In order to keep this at room temperature the preparation time must be written down every time a new batch is prepared and it must be disposed of every 4 hours. Corrected through education on the topic. Crab noted stored at room temperature. Product was moved to cooler to correct the violation. |
| 4 points: SANITIZATION OF EQUIP. AND UTENSILS |
| An inadequate amount of chlorine sanitizer was noted in the final rinse of the dish machine. Bucket of sanitizer was too low and dish machine couldn't be primed. The bucket was changed with a full bucket and the machine was primed to correct the violation. |
Non-Critical Violations
| 2 points: CONTAMINATION DURING STORAGE |
| Food (bags of rice and box of onions) noted being stored on the floor in dry storage area and kitchen. |
| 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. |
| 1 points: IN-USE UTENSILS |
| Rice spoon noted in bowl of water. Utensils need to be stored in a clean dry sanitizable surface if there is no dipper well on site. |