TOKYO SUSHI & HIBACHI - CLOSED 4/1/26

Food properly labeled; original container — Inspector Note: Observed 9 squirt bottles in main kitchen prep top not labeled. Observed 11 squirt bottles in front service sushi bar not labeled. C/A-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- All items labeled;Udon, Spring Roll sauce, Leato, tempura sauce, shrimp sauce, ayoza chicken sauce.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed cell phone, medication, air pods, wallet in food prep area above food prep top where finished food is placed. C/A-Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food prep employee washing hands in prep sink next to hand sink in main kitchen. C/A-ood 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 COS- EHS asked food prep employee to rewash hands in hand sink and only wash hands in a designated hand sink

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink at drink station being used as a dump sink for drink with ice in hand sink. Observed hand sink in main kitchen have utensils inside. Observed cucumber sliced in a container sitting inside front service sushi hand sink. 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. COS- Informed PIC to only use hand sink for hand washing, all items removed from hand sink

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand drying provisions at hand sink in main kitchen and front service sushi bar. C/A-ach 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; COS- Paper towels placed at hand sinks

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand soap at hand sink in main kitchen, facility was using dish detergent as hand cleanser C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS- PIC placed hand soap at hand sink in main kitchen

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed food prep cook steak to order, medium rare, when EHS asked PIC, PIC stated costumers can request all steak cook to order however, consumer advisory does no indicate that, all beef is missing asterisks. C/A-The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Corrected on 10/7/25 email sent to EHS