TOKYO BOAT

Food properly labeled; original container — Inspector Note: Observed clear containers with sugar, salt, fish powder, chicken powder, sesame seeds, flour removed from their original container and without a proper label on them. C/A Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (iii) An accurate declaration of the net quantity of contents; (iv) The name and place of business of the manufacturer, packer, or distributor; and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Pf COS Facility has 72 hours to correct the violation and label everyting

Wiping cloths: properly used and stored — Inspector Note: Observed the sanitizing bucket in the main kitchen with a sanitizing concentration below 50ppm. Observed the sanitizing bucket at the sushi bar with a concentration below 50ppm. C/A . Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Both buckets were adjusted and the concentration was above 50ppm

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the current inspection not displayed. Last year inspection was still posted at the sushi bar area. C/A 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. Facility has 72 hours to post the most current inspection

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed the chef eating on the countertop in the main kitchen while he was prepping food for the customer. C/A . Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. COS Food was removed from the kitchen

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handsink next to the three compartment sink blocked by the buckets and two rolling condiment carts. Observed the handsink next the chest freezer filled with sanitizing wipes resting inside of it. C/A Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: Sanitizing wipes, the rolling carts and buckets were removed

Food properly labeled; original container — Inspector Note: Observed numerous container sauce bottles scattered throughout the main kitchen and at the sushi bar without a proper label on them. C/A Food Storage Containers, Identified with Common Name of Food. 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. COS Facility has 3 days to label all the bottles and correct the violation

Wiping cloths: properly used and stored — Inspector Note: Observed the only sanitizing bucket in main kitchen without any sanitizer in it. PIC placed some bleach without mixing or testing. C/A Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Sanitizer was re-made and was tested at 50ppm

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handsink across from the soda fountain in the kitchen without any soap. Observed the handsink in the main kitchen adjacent to the chest freezer having a hard time dispensing any soap. C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS Soap Replaced at the sinks

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handsink next to the chest freezer in the main kitchen with a metal bowl and a sponge resting inside of it. Observe the handsink across from the soda dispenser with a water pitcher resting inside of it. C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS The metal bowl, the sponge and the pitcher were removed

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handsink next to the three compartment sink completely blocked by buckets and food cart. C/A . A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf COS Cart and buckets were removed

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the sink across from the soda fountain in the kitchen without any paper towels. Observed the other two hand sinks in the main kitchen without any batteries to dispense paper towel. C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or COS paper towel replaced and the automatic dispenser was open to access the paper inside

Food in good condition, safe, and unadulterated — Inspector Note: Observed a large box with celery stored in the WIC with celery rotting inside of the box. C/A Condition. Food shall be safe, unadulterated, and honestly presented. P COS: Food was disposed

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice bin having soda bottles resting on top of the ice. PIC stated they use that ice for serving drinks to the customers. Observed the dispensing soda nozzles with severe black build-up. C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; COS: Soda was removed from the ice bin and the nozzles were placed in sanitizer. The ice needs to be discarded

Proper cold holding temperatures — Inspector Note: Observed thin cut steak, cubed beef,(prep top unit) hibachi rice,(on the counter) , yum yum sauce (WIC) and salad (RIC) holding above 41*F in the main kitchen. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food was allowed to cool rapidly as they were prepped early in the morning within the 4 hour cooling period

Time as a public health control: procedures and records — Inspector Note: Facility is using time for keeping the miso soup without any procedure on file nor a discard time. Facility has a procedure of file for the sushi rice but does not keep the time anywhere. C/A Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, 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 that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded COS Miso soup and rice was discarded

Toxic substances properly identified, stored, used — Inspector Note: Observed the sanitizing container at the sushi bar with a concentration was above 100ppm. C/A hemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, COS: Sanitizer was remade