TOKYO EXPRESS TARIYAKI AND SUSHI

Nonfood-contact surfaces clean — Inspector Note: Observed build up of grease on hood. PIC advised to clean.

Insects, rodents, and animals not present — Inspector Note: Observed back door propped open throughout inspection. COS. Back door was closed. PIC advised to keep door closed unless actively receiving deliveries.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap at handwash station upon entry. COS soap was provided.

Personal cleanliness — Inspector Note: Observed food handler making sushi roll wearing wristwatch upon entry. COS employee removed watch. CA. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry and watches on their arms and hands while preparing food.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed menu items highlighted as undercooked with no consumer disclosure or reminder statement. CA. PIC advised to add reminder statement to menu. 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; or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Facility has unpaid permit fee.

In-use utensils: properly stored — Inspector Note: Observed knives stored in between crevice of prep top coolers. Also observed spatulas used for food preparation on the grill stored in stagnant water. COS. Utensils were moved to warewash area to be cleaned and sanitized. CA. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.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 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cardboard being used to line shelves and floor behind fryer inside main kitchen. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PIC advised to remove all cardboard from shelves and off floor.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed menu items highlighted as undercooked with no consumer disclosure or reminder statement. CA. PIC advised to add reminder statement to menu. 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; or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.