Tokyo Joe's

Inspector's notes

proper cooling for tcs food prepared on site reviewed. observed pans of cooked shrimp in deep metal pan at 64-65 deg f . per manager prepared in the morning. unable to validate actual prep. time for all tcs pans. suggested running cold water and Ice bath and utilizing flat shallower metal pans. same strategy reviewed for cut pans of veggies, such as on-site prepared broccoli at 50 deg f . manager removed all lids, transferred to shallow metal pans. 41 deg f established. Corrective Action: Corrected at time of inspection.

Inspector's notes

This establishment prepares sushi rolls. noted left out in a pan. temperatures indicating 55-64 deg f . manager described a daily lunch preparation, manager stated they are supposed to provide a daily time as a measure of food safety control documentation. manager coached sushi prep. staff. the time stamp prep. to discard and policy was provided during inspection. corrected Corrective Action: Corrected at time of inspection.

Inspector's notes

checked automatic dishwasher, noted at 0ppm on final rinse, staff in charge will place a work order for the service/repair. recommended to utilize onsite manual warewashing with Multiquat 200ppm till equipment service verified.

Inspector's notes

at the cookline , food prep. steam tables, checked open cooked veggies pans, chopped potatoes, green beans, , noted cooked broccoli at 118-122, shredded cooked carrots 112 deg f , mushrooms at 122. all pans note without lids and filled fully with water/liquid. inquired on pan level. per staff on duty, when water for food pans are needed, they take water from faucet and added to each pan. reviewed minimum TCS hot holding requirement. manager removed food. please ensure all rte/tcs food is kept at 135 deg f or higher. spoke to facility manager via phone. manager will provide additional temperature training to food worker staff. see embargo

Inspector's notes

in the cookline reach-in cooler, near the upright cooler, noted pans of pork dumpling . temperature checked. observed 49 deg f . pork potstickers are wrapped in aluminum and filled in deep plastic pans. showed facility staff in charge. suggested to not over-fill food pans. please keep excess food in the walk-in cooler. please monitor cold holding to ensure all tcs is kept at 41 deg f . manager removed potstickers. discarded spoke to GM via phone. he will provide additional training to food worker staff.

Inspector's notes

observed at the food prep. stations, wet towels left on the counters. showed manager. all removed. please store in use wet wiping cloth back in a sanitizer solution.

Inspector's notes

observed in the middle steam holding table, cooked brocolloi , cooked green beans , cooked carrots at 111 deg f . informed manager. all discarded. please ensure rte/ tcs food is kept at 135 deg f . see emabrgo

Inspector's notes

observed pan of portioned pork dumplings at 49-51 deg f . noted pan overfilled and wrapped individually in Aluminum. suggested to keep smaller level pans or open smaller metal pans to ensure 41 deg f maintained. see embargo.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.************observed in the cookline steam table, middle station, assorted pans of steam broccoli, cooked beans, snap pea, steam carrots at 114-aa6 deg f . informed manager. manager removed the food pans. the steam table required additional hot water for food pans to submerge in. manager also added deeper food pans to ensure all rte/tcs is kept at 135 deg f or higher. fresh veggies prepared, steamtable with deeper food pans serviced. corrected. 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 in the front sushi preparation station, assorted pans of raw fish, cooked shrimp at 49-51 deg f . also chopped diced fish at 49-50 deg f, salmon at 50 deg f . manager removed all. manager adjusted cooler temperature to ensure 41 deg f is maintained. see embargo. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources.****************observed sushi rice in the pot at 76 degf . also sushi rice flattened left on the prep. station at 76 deg f . per manager, staff who prepared it not on site. per manager staff are to document a daily sticker on sushi rice, identifying the 4hours preparation to discard. manager discarded sushi rice. fresh sushi rice prepared. 4hrs stickers added to the food pans. corrected. spoke to manager regarding the temperature logs and monitoring tcs food temp. during the shift. manager will continue to train the on site staff regarding the time as a measure of food safety policy. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation**************wet wiping cloth left on the cutting food prep. surfaces. informed pic. manager removed wet towels. quat ammonia sanitizer solution at 200 ppm established. corrected. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.***********PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.***************in the food prep, hot side, middle steam table food pans, such as corn, carrots and beans at 128-130 deg f . informed manager. per kitchen manager, all were prepared in the last 2 hrs before service. manager reheated food. manager removed food pans, and adjusted steam table water level. please assure rte/tcs is kept at 135 deg for higher. all were reheated by the manager to 165 deg f corrected Correct By: Corrected At Time Of Inspection