Tokyo

Year by year

Inspections

1. Dec 17, 2025 Routine · 4 priority, 2 priority foundation, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after handling raw chicken in the Hibachi Grill area.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Employee provided training regarding when to remove gloves and wash hands during the inspection.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Rice in rice cooker in sushi area is hot held at 116°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Rice is discarded at end of 4 hour shift, implemented a time as a public health control plan with written procedures.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Imitation crab, avacado, cream cheese, and other sushi ingredients held on the counter in the sushi area are cold held at 56-60°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Items will now be placed in cooler in the sushi area between uses.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer in the dishwasher is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Dishwasher sanitizer adjusted during the inspection to provide 50 ppm sanitizer.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for large amounts of rice in Walk in Cooler. Large amounts of rice are cooled in large plastic totes.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Cool food in shallow pans, in thin portions, metal containers, uncovered.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine sanitizer test kit is available for checking sanitizer concentrations, but it is expired..

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14