TOKYO TEPPAN CAFÉ Inspection – October 3, 2023

High Priority 2

#6High Priority14-15-4

High Priority – Nonfood-grade containers used for food storage – direct contact with food.Krab Rangoon stored directly on non grade bag and kept on walk in cooler.

#7High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged.Raw chicken stored over spring rolls on chest freezer. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#8Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.For one employee. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Basic 5

#1Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food orders while wearing a watch.

#2Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside.

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils kept on cook line on water with temperature of 93F **Corrected On-Site**

Corrected On-Site

#4Basic35B-13-4

Basic – Screening is not 16-mesh to the inch.Screen on back exit door.

#5Basic24-18-4

Basic – Silverware/utensils stored upright with the food-contact surface up. Cleaned servings utensils kept on rack located on dish area. **Corrected On-Site**

Corrected On-Site

Florida Food Watch