Tokyo Stop

Inspector's notes

Observed several single use large Soy containers and ginger containers with different products in the container and worn off labels. Discussed with person in charge (PIC) Single-use food containers are intended for single-use and are not be re-used for storage of food. Discussed with PIC to replace with food grade reusable containers or use disposable single use bags to line the container to prevent the food directly touching the single use container. Also discussed to discard broken/ cracked containers or ones that can no longer get clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dark black dust buildup under the equipment and sinks in the kitchen and the prep line. Discussed with PIC 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.

Inspector's notes

Observed raw beef and raw chicken stored above sauces and produce in both refrigerators. Discussed with person in charge (PIC) all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. No contamination observed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bean sprouts and raw beef with temperatures between 56 to 60*F in the front retail fridge at time of inspection. Per PIC, the items were placed in the fridge less than 1 hours prior to inspection purchased morning of 1 hour prior to inspection. PIC was unable to provide any receipts of food purchases at time of inspection. Observed ambient temperature of the reach-in at 52*F at time of inspection. PIC moved bean sprouts and been to alternative and adequate refrigeration unit at time of inspection to rapidly cool. Discussed with PIC about not utilizing fridge until it is able to maintain TCS food times at 41*F or below. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed establishment with cooked Yakisoba noodles in bags labeled 'keep refrigerated at 80*F on time as a control without a marked time at time of inspection. All TCS noodles being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and timestamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed several single use containers with different product and seasonings that do not match the label or has a worn off label. Discussed with PIC Single-use food containers are intended for single-use and are not designed to be re-used for storage of food. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tofu with temperatures between 44 to 45*F in the front retail fridge at time of inspection. Per PIC, tofu was placed in the fridge less than 3 hours prior to inspection. Observed ambient temperature of the reach-in at 49.3*F at time of inspection. PIC moved tofu to alternative refrigeration unit at time of inspection. Discussed with PIC about not utilizing fridge until it is able to maintain TCS food times at 41*F or below. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment with cooked eggrolls and cut cabbage with temperatures of 82*F & 46*F on time as a control without a marked time at time of inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and timestamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee cutting broccoli pick up fallen food item off the floor, stick hand into the trash and then go back to prepping broccoli without washing hands at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken, cooked beef, and cut cabbage in the 3-door prep cooler that were 78 to 82*F prepped 1 hour prior to inspection with plastic wrap covering them. PIC removed plastic wrap from the containers at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in cooler next to the cashier with an ambient temperature of 44.9*F at time of inspection. Observed no TCS food items in the reach-in at time of inspection. PIC stated they will not utilize fridge for TCS food items until it is able to keep food at 41*F or below. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple live german cockroaches in the back of house of the establishment at time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 3/27/2025.

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. - Observed chlorine sanitizer with a concentration with 0 ppm at the 3-compartment sink with dishes in the sanitizer at time of inspection. Person in charge (PIC) remade chlorine sanitizer solution at time of inspection. Chlorine sanitizer solution concentration retested at 50 ppm at time of inspection. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. - Observed raw beef stored on top shelf of reach in cooler in the front of house above ready-to-eat cucumbers, broccoli, canned drinks, and carrots. Person in charge (PIC) removed beef from refrigerator at time of inspection. Ensure all raw animal proteins are below RTE foods and organized raw animal proteins by cooking temperature at the time of the inspection. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. Discussed the importance of proper food storage to prevent cross contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. - Observed unpasterized whole shelled eggs, cut cabbage, cooked chicken, raw chicken, raw beef, cooked beef, cooked noodles, tofu, curry sauce, cooked soy beans, fried rice in large 3-door reach-in cooler with temperatures between 44 to 56*F. Per person in charge (PIC) all items were made less than 4 hours prior to inspection, except for the eggs which were embargoed at time of inspection. Observed large 3-door reach in cooler with an ambient temperature of 44.9*F. Observed tofu, cut lettuce, bean sprouts, and raw beef in reach in cooler located at the front of house with temperatures between 44 to 50*F. Observed ambient temperature of the reach-in cooler at the front of house (FOH) with an ambient temperature of 46.7*F. Per PIC, raw beef and bean sprouts were place in cooler the day prior and were embargoed at time of inspection. Observed cooked chicken, cooked shrimp with temperatures between 45 to 56*F in the reach-in across from the handwashing sink. Observed ambient temperature of the reach-in cooler to be at 60.4*F. Per PIC, all items stored in reach-in across from the handwashing sink were cooked less than 4 hours prior to start of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41*F or below at all times. Correct By: 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 large 3-door reach in cooler with an ambient temperature of 44.9*F with TCS food items stored inside. Observed ambient temperature of the reach-in cooler at the front of house (FOH) with an ambient temperature of 46.7*F with TCS food items stored inside. Observed reach in cooler across from the handwashing sink ambient temperature of 60.4*F with TCS food items stored inside at time of inspection (see #20). Facility had one working reach in cooler and two reach-in freezers that were operational at time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41*F or below. Repair prep tables so that it maintains all TCS foods at 41*F or below. Re-inspection scheduled for on 8/31/2023. Correct By: Correct Prior To Reinspection