TOKYO JAPANESE SEAFOOD STK HSE Inspection – July 7, 2020

High Priority 3

#7High Priority41-05-4

High Priority – Approximately 6 household rat traps and sticky traps in use, present in establishment.

#8High Priority35A-09-4

High Priority – Presence of insects, live ants in the back kitchen area restroom

#9High Priority35A-04-4

High Priority – Rodent activity present as evidenced by rodent droppings found. Found 37 in the Hibachi area nearest the kitchen door. Back area across from the kitchen door has 53 droppings, 39 droppings in Hibachi area where the oven and two door reach in cooler is and approximately 250 on top of the two door reach in cooler.

Intermediate 1

#10Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk In cooler items

Basic 6

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. In the rice in walk in cooler

#2Basic35A-03-4

Basic – Dead roaches on premises. One dead roach on the floor near the fish tank, 4 dead roaches across from the kitchen door, 3 dead roaches in the dry storage area, 9 dead roaches in the kitchen area behind the chest freezer, 6 dead roaches near walk in freezer and 8 dead roaches across from the woks in the kitchen area

#3Basic14-70-4

Basic – Ice buildup in walk-in cooler

#4Basic08B-54-4

Basic – Uncovered food stored near sink exposed to splash. Rice in walk in cooler

#5Basic14-17-4

Basic – Walk-in cooler shelves with rust that has pitted the surface.

#6Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

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