Tokyo Hut

Year by year

Inspections

1. Jan 17, 2025 Re-inspection 2 · 1 priority, 1 priority foundation, 2 core, 3 repeat
   • Serious Priority

     EQUIPMENT AND UTENSILS - SINGLE-SERVICE AND SINGLE-USE, CHARACTERISTICS - DELETERIOUS SUBSTANCES

     Single-use shopping bags ar3e being used as food storage containers.

     Correction: Materials used for single-use and single-services articles may not allow the migration of deleterious substances.

     Code 4-102.11 (A) (1)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Food Contact surfaces of the interior of the ice machine are soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Upon re-inspection several containers of stagnant water were observed to be used as in use utensil storage.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Wiping cloths were observed to be used as slip mats under cutting boards,

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

2. Nov 1, 2024 Re-inspection · 1 priority, 1 priority foundation, 2 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     CHlorine bleach is not being used according to manufacturer’s use directions, wiping cloth bucket was observed to be cloudy and over 200ppm. Upon re-inspection sanitizer bucket was observed to be > 200ppm, and warewash sink was observed at <0ppm

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Food Contact surfaces of the interior of the ice machine are soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Several containers of stagnant water were observed to improperly store in-use utensils. Upon re-inspection several containers of stagnant water were again observed being used for iin use utensils.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Cardboard is being used to line the bottom of the two door freezer unit and was observed to be heavily soiled with blood and food debris. Non-food contact surface of the counter top at the cook station is dilapitated and no longer smooth and cleanbale. Wiping cloths observed to be used as slip mats beneath cutting boards. Upon re-inspection wiping cloths were observed to be used as slipm mats under cutting boards.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

3. Oct 1, 2024 Routine · 4 priority, 6 priority foundation, 10 core, 4 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Several food items were observed to be stacked together and exposed foods are beneath stacked mixing bowls and single use containers. Squeeze bottle of condiments were stored in direct contact with beverage ice.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Bowl of breaded chicken is not under refrigeration and was bserved to be 78°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Food contact surface of bin used with time/temperature controlled for safety sushi rice is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     CHlorine bleach is not being used according to manufacturer’s use directions, wiping cloth bucket was observed to be cloudy and over 200ppm. .

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Food items are not properly date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review and processes were observed that indicate a food was not properly prepared before using time as a public health control. Sushi rice was at 78F for unknown amount of time, no plan, logs or time designations were available.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Sushi rice using time as a public health control for 4 hours is not properly marked or identified with a discard time.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation

     APPROVED PROCEDURES - VARIANCE REQUIREMENT

     There is no documentation of an approved variance for time as control.

     Correction: Submit a variance application to the regulatory authority for submission to the Department for review. If conditionally approved, a copy of the variance shall be kept at the establishment and be subject to review by the inspector upon request. Discontinue current process until a variance can be obtained from the Department.

     Code 3-502.11

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Food−contact surfaces of Cold drawers at the cook station are heavily soiled with food debris. Food Contact surfaces of the deep fryer baskets have encrusted soil accumulations Food Contact surfaces of the interior of the ice machine are soiled. .Food Contact surfaces of the deli slicer are visbly soiled with food debris. Food COntact surfaces of the sugar bin are heavily soiled with residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of degreaser not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     HACCP PLAN - NOT IN PLACE

     Food Establishment does not have a required HACCP Plan for Sushi Rice

     Correction: Submit HACCP Plan and variance if required to the Department for approval. Discontinue process until approved by the Department.

     Code 1-106.11

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Rangoons in the 2 door freezer were observed to be unwrapped or uncovered. Eggrolls, pot stickers and Chicken strips were observed to be uncovered in the 2 door freezer. Eggrolls were observed in the walk-in cooler without a cover;

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Several containers of stagnant water were observed to improperly store in-use utensils.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counters. Wiping cloths were observed to be used at the cook line to absorb excess grease and were heavily soiled.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Cardboard is being used to line the bottom of the two door freezer unit and was observed to be heavily soiled with blood and food debris. Non-food contact surface of the counter top at the cook station is dilapitated and no longer smooth and cleanbale. Wiping cloths observed to be used as slip mats beneath cutting boards.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     EQUIPMENT AND UTENSILS - SINGLE-SERVICE AND SINGLE-USE, CHARACTERISTICS - IMPART COLOR, ODORS, TASTE

     Food was observed to be stored in direct contact with single use shopping bags.

     Correction: Materials used for single-use and single-services articles may not impart colors, odors, or taste to food. Dicontinue using shopping bags for food storage.

     Code 4-102.11 (A) (2)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the clean cutting board storagae rack are soiled with residue. Non-food contact surfaces of bin handles are soiled with debris. Non-food contact surfacces of the Counter at the cook station is heavily soiled with grease and food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     There is a leak at the handsink at the warewash station which is not maintained in good repair.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS - EATING/DRINKING/SMOKING

     Employees personal food itmes were intermingled with food for service.

     Correction: Provide an area for employees to store food and beverages seperated from food for service.

     Code 6-403.11 (A)

   • Not serious Core

     DRYING MOPS

     Mops stored in stagnant water and not allowed to dry.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16

4. May 3, 2023 Routine · 1 priority, 3 priority foundation, 2 core, 1 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw meat (meat balls) are stored on same shelves / on shelves above vegetables.. (see also note about uncovered pans of food in coolers/freezers)

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. A written plan for preparation of the acidified rice is needed.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Acidified sushi rice is using time as a public health control for 4 hours and is not properly marked or identified with a discard time.

     Correction: Food items shall be marked or otherwise identified with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Trays / pans of cut vegetables, and prepared foods are stored in walk in cooler in containers that are not covered. Several pans of foods in reach in freezer are not covered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Spatulas and miscellaneous utensils are stored in container of water on front counter (sushi) area.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12