Tokyo House

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee used the restroom and returned to the kitchen and started to work without washing hands. Had employee wash hands.

Inspector's notes

Corrective Action: Corrected at time of inspection. Dishware stacked in hand washing sink. Manager removed the dishware to dishwashing.

Inspector's notes

Corrective Action: Corrected at time of inspection. Tray of raw shrimp stored above grapes in cook area reach-in, sushi roll containing raw fish stored over cooked eel in service area reach-in. Items moved to proper storage.

Inspector's notes

Corrective Action: Corrected at time of inspection. Pans being washed and rinsed, then set on rack to air dry without sanitizing. Manager set up the 3 comp and had equipment properly sanitized.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked noodles cooling in the walk-in in covered pans and stacked. Manager had noodles transferred to shallow uncovered pans.

Inspector's notes

Corrective Action: Corrected at time of inspection. Wiping cloth stored on prep table between use. No detectable sanitizer in in-use sani-bucket.

Inspector's notes

There was no sanitizer being used at the three-compartment sink while dishes (mixing bowls, serving equipment, utensils, etc.) were being cleaned. Discussed with person in charge (PIC) proper manual ware washing procedures and the importance of washing, rinsing, and sanitizing food contact surfaces. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed noodles holding with an internal temperature of 58*F near the food prep station. These noodles are on time as a control but were not listed on the documentation for their policy. Person in charge (PIC) stated that the wrong document was printed and then printed a new one which includes the noodles on the policy at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple stacks of to-go containers being stored upright and with no cover. Discussed with person in charge (PIC) that storing the containers upside down reduces risk of debris falling in and contaminating the food contact area. PIC flipped the containers over and coached staff at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes of latex gloves mixed in with non-latex gloves on the food prep station. Discussed with person in charge (PIC) that latex cannot be used with food due to allergy risk. PIC moved the latex gloves to another area and wrote that they are for cleaning on the packages. Latex gloves are not approved for food handling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a buildup of food debris and grease throughout the kitchen, on and around the fryer, on and around the flat top, and behind and under shelves and food storage areas. This level of debris increases the risk of pests. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-201.18 - Core: Walls and Ceilings, Studs, Joists, and Rafters Addl Notes: Observed the ceiling above the front counter with exposed gaps/openings to the crawlspace (insulation visible). The person in charge (PIC) stated that a faux bean was removed and they are waiting for the new one to be installed. Also observed that two ceiling tiles were missing in the dining areas with insulation exposed and open. Person in charge (PIC) stated that there was a leak and it is being replaced. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed that there was no functioning lighting in the back food storage area. Person in charge (PIC) has the new lighting fixture and is planning on installing when establishment is closed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed rice in the hand sink behind the front counter. Discussed with person in charge (PIC) that all hand sinks are only to be used for hand washing to reduce risk of contamination during hand washing. Water used to wash hands will contact the food/rice and splash back up to hands during hand washing causing contamination. The cooked rice is not under temperature control while it sits in the sink, further increasing risk. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed noodles holding with an internal temperature of 57*F near the food prep station. Person in charge (PIC) stated the noodles were out to make it easier to cook the food. Discussed adding the noodles to the Time as A Control for Safety policy, along with the other foods on the time log. PIC moved the noodles to the cooler for rapid cooling and will add to the policy and time-log.Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three spray bottles/containers of cleaner without a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write the name on the bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink behind front counter being used to defrost a block of frozen crab. Also observe a sponge used for cleaning in the sink. Discussed with Person in Charge (PIC) that the hand sink can only be used for washing hands to reduce risk of contamination during handwashing. Nothing can be in the hand wash sink. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC removed the frozen crab and moved it to a prep sink at time of inspection. PIC removed the sponge from hand wash sink at time of inspection. *1st consecutive violation for 5-205.11. A pattern of non-compliance is observed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw sushi items on the menu without a consumer advisory statement and without asterisks. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement.

Inspector's notes

Observed two spray bottles with chemicals/cleaners in them. The spray bottles did not have labels on them. Discussed with Person in Charge (PIC) that all cleaners need to have a label to reduce risk of chemical contamination. PIC used a marker to write the names of the cleaners on the spray bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink behind front counter with cleaning supplies in it and a trash can in front of it. PIC relocated all items blocking handwashing sink at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed noodles cooling 70 F in prep table, per PIC noodles were made 30 min prior. Discussed with PIC that prep tables are not meant for rapid cooling. Also observed noodles in covered container holding 54 F in walk in cooler. Discussed with PIC that food cooling must be done uncovered to cool properly. Noodles were uncovered. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-102.11 (A)(1) and (B)(1), P: Characteristics-Single-Service and Single-Use; Migration of Deleterious Substances; Safe Observed the frozen raw meat and ginger stored directly in contact with grocery bags in the walk in freezer and walk in fridge. Addressed code violation at time of inspection. PIC removed chicken and ginger and stored in the food grade container. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed employee place on gloves to work on sushi station without washing hands prior. Discussed with PIC that hand washing is required prior to placing on new gloves. Employee washed hands at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-7-202.12, P: Conditions of Use Observed concentration of chlorine in sanitizer above 200 ppm. Chlorine sanitizer for use in wiping food contact surfaces must be maintained between 50-100 ppm. Concentrations over 100 ppm could be toxic if consumed. Sanitizer was dumped. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed containers of cut lettuce (55 F) and tofu holding (52 F) inside prep table. Per employee stated they had been made less 1 hour prior and moved to prep cooler to cool. Foods should be cooled in walk-in cooler or freezer. Prep tables are not designed to rapidly cool foods and should only be used to store food at 41 *F or below Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed roach in kitchen area. Manager was able to produce receipt of last pest control spray application two weeks prior and see scheduled spray for August 2nd. Re-inspection scheduled for 8/10. Provide copy of receipt for pesticide application. Correct By: Correct Prior To Reinspection