TOKYO SUSHI & HIBACHI

In-use utensils: properly stored — Inspector Note: Observed two knives stored in between two prep top coolers in the grill prep area. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a). COS: utensils were removed and placed in ware washing to be sanitized.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed strainers sitting on top of the hand sink in the main kitchen. Observed scraper utensils stored in the hand sink at the front service sushi bar. CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: PIC removed items from handsinks.

In-use utensils: properly stored — Inspector Note: Observed scoops with handles stored in main kitchen containers of salt, sugar, and a front service Ice bin with handle touching food. CA- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container COS- All handles placed up out of food.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed to go boxes in FS sushi bar stored lip up. Observed to-go containers in main kitchen above prep top store lip up. C/A-Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food-and lip-contact surfaces is prevented. COS- Items inverted