Tokyo Bay

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired permit. CA: Facility must pay fees and obtain updated permit. . Post the permit in a location in the food service establishment that is conspicuous to consumers Legal notice issued.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed opened can being reused in rice container. Observed plastic containers being reused in rice container. COS: PIC discarded containers. Single-service and single-use articles may not be reused.

Nonfood-contact surfaces clean — Inspector Note: Observed excessive food debris along sides of grill, behind the stove and on the floor of main kitchen. Observed excessive food debris on the floors of walk-in cooler and freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: advised PIC to do thorough cleaning of facility daily.

Food separated and protected — Inspector Note: Observed raw beef stored over RTE pasta noodles in prep-top cooler. Observed raw salmon stored above RTE vegetables in RIC (sushi bar area). COS: PIC fixed order. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils;

Contamination prevented during food preparation, storage, display — Inspector Note: Observed food items on the floor of the walk in freezer. CA: Advised PIC to place food items on shelves. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes being wet stacked on rack in dish area. CA: advised PIC to ensure dishes are dry before stacking. ) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and

Single-use/single-service articles: properly stored, used — Inspector Note: Observed opened can being reused in rice container. Observed practice containers being reused in flour bins. COS: PIC discarded items. Single-service and single-use articles may not be reused.

Nonfood-contact surfaces clean — Inspector Note: Observed excessive food debris along sides of grill, behind the stove and on the floor of main kitchen. Observed excessive food debris on the floors of walk-in cooler and freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: advised PIC to do thorough cleaning of facility daily.

Food separated and protected — Inspector Note: Observed raw chicken stored above RTE vegetables in walk-in cooler. Observed raw chicken stored above raw shrimp in prep-top cooler. Observed raw beef stored over raw seafood in reach-in cooler. COS: PIC fixed orders of food items. (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils;