TOKYO SUSHI & STEAKHOUSE

Food separated and protected — Inspector Note: Observed, in grill prep area prep top cooler (left), raw shrimp stored behind ready to eat food. Observed, in 2 door reach in cooler in main kitchen, raw chicken filets stored above raw beef steak; observed raw shelled eggs stored above ready to eat vegetables. Observed, in walk in cooler, raw chicken stored above raw salmon; raw beef steak and raw salmon stored above ready to eat white rice. C/A: Food shall be stored by separating according to the minimum internal cooking temperature. COS: All food was placed in order of minimal internal cooking temperature. Ready to eat food placed above.

Proper cold holding temperatures — Inspector Note: See asterisk items for TCS food being cold held improperly and areas where stored. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: PIC stated that items that were out of temperature were recently prepped. Cooling temperature obtained for those food items.

Proper cooling time and temperature — Inspector Note: Observed 4 bulk pans of white rice not cooling at a rate rapid enough to achieve the proper cooling time and temperature. Based on the conversation with the PIC, the rice was cooked and placed in the walk in cooler at 10:30 AM. Observed lettuce that was prepared, according to the PIC, at 11:30 and not cooling at a rate quick enough to reach 41°F. C/A: Cooked time/temperature control for safety food shall be cooled Within 2 hours from 135°F (57°C) to 70°F (21°C) and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC placed white rice in freezer to achieve the temperature drop needed to reach 41°F. Salad was placed in walk in cooler.

Time as a public health control: procedures and records — Inspector Note: PIC could not provide written procedures for the sushi rice that is held on time for lunch or for the butter that is placed on hibachi carts, grill prep, and wok prep. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request.