Tokyo Hibachi & Sushi

Observed that the facility was attempting to thaw frozen salmon by placing it in a container sitting out at room temperature and observed that the facility was thawing raw, frozen shrimp in the meat sink using hot running water. COS. Salmon placed into a refrigeration unit and water changed to cold water for the shrimp.

Observed wet wiping cloths stored on counters in both the front of house and back of house. COS. Placed into sanitizer solution.

Observed that the most recent inspection report was not posted. RCA and.

Observed utensils without handles being stored in product. CA. COS. Removed.

Observed accumulation of debris on floors and walls, particularly under and behind equipment on the line. RCA and.

Observed employee who was cleaning dirty dishes, put clean dishes away, and then handle food without washing their hands; observed another employee attempt to clean/wring out wet wiping cloths, left the kitchen, returned to the kitchen, and then started making food without washing their hands. COS. Employee washed hands; food discarded.

Observed cooked shrimp stored with/on the same tray as the raw fish in the front cooler; observed raw spicy tuna and raw spicy salmon stored over apples and avocados; observed raw beef not in the original packaging that was stored with and above cooked dumplings and cooked shrimp. COS. All units rearranged to prevent cross contamination; items that were contaminated were discarded.

Observed cold TCS food that was being held above 41 F (tofu, crab, sushi). COS. Items discarded.

Observed hot TCS food (rice) stored below 135 F. COS. To be discarded 4 hours from when it was cooked. Recommended action: Facility states that they are attempting to use time as a public health control, however, they are not marking the time of the items placed out and are unable to produce their time as a public health control policy. Recommend rewriting the plan if it can not be found and following it.

Observed that the facility was only washing dishes with soap; they were not sanitizing dishes. COS. Dishes were washed, rinsed, and sanitized.

Observed that the drain for the 3-compartment sink had clogged and an employee took the knife sharpener, used the sharpener to shove/unclog the drain, rinse the sharpener off with water, and then returned it to the rack to be stored with all of the clean knives; picture of the employee using the sharpener to unclog the drain is attached to the report. COS. Sharpener and knives were washed, rinsed, and sanitized.

Observed that the facility has residential pesticides in the kitchen. COS. Discarded.

Observed that the facility is storing eye drops with and above food and food contact surfaces. COS. Discarded.

Observed that the facility only had ~10 cans in the facility, however, half of them were dented. COS. Dented cans discarded.

Observed many foodborne illness and public health intervention violations including handwashing, hand sinks set up and accessible, food packaging in good condition, separation of food, ensuring food contact surfaces are clean, time and temperature control for safety of food, and proper chemcial usage/storage.

Observed hand sinks blocked by items being placed in front of the sinks and by items that were placed into the basin of the sinks. COS. All items moved.

Observed hand sink in the kitchen was not stocked with hand drying provisions. COS. Paper towels added.

Observed employee drinks stored in non-single-use containers that were stored on the line and also stored with above single-use items and plastic wrap; observed eating their food on a storage table/shelf over food intended for consumer consumption. COS. Drinks removed; employee eating was moved and contaminated food was discarded.

Observed squirt bottles and powdered foods that were not labeled; items were both on the line and in the back prep/storage area. COS. Labels added.

Observed that the facility was thawing imitation crab by having it sit out in a bucket. COS. Placed into a cooler.

Observed wet wiping cloths stored on counters. COS. Placed into sanitizer solution.

Observed utensils without handles being stored in product. COS. Removed.

Observed plates at the sushi station were stored upright without over head protection.

Observed containers stacked while wet.

Observed dirty/soiled cardboard being used to line shelves throughout the kitchen. COS. Removed.

Observed accumulation of debris on the inside/outside of equipment and shelves.

Observed that bathroom doors do not close all the way on their own.

Observed heavy accumulation of debris on floors, especially undershelves and equipment; observed accumulation of grease and debris on ceilings.

Observed that dishes were stored in the basin of the hand sink in the back kitchen area. COS. Removed.

Observed employee drinks stored in bottles with and above food and food contact surfaces. COS. All drinks were removed.

Observed inspection report was stored very high, near the ceiling and behind the counter.

Observed accumulation of debris on floors undershelves and equipment; observed standing water in the walk-in cooler.

Observed cold TCS food was being held above 41 F (raw beef); it appears that the facility brought out all of the meat at one time and prepared it at one time. This allowed the meat to sit out of mechanical refrigeration for long enough that it entered the temperature danger zone. COS. Discarded.

Observed that the facility was thawing raw shrimp in stagnant water. COS. Water was drained and cold running water placed over it.

Observed utensils without handles being stored in product. COS. Removed.

Observed accumulation of debris on floors undershelves and equipment.

Observed that TCS food was being held above 41 F (raw chicken, raw beef, raw shrimp); it appears that the facility brought out all of the meat at one time and prepared it at one time. This allowed the meat to sit out of mechanical refrigeration for long enough that it entered the temperature danger zone. COS. Discarded.

Observed in-use utensils stored in room temperature, stagnant water. COS. Utensils placed into a clean container with no water in it.

Observed plates at the sushi station were stored upright without over head protection.

Observed that the facility was storing items outside in a shed that had an unsealed floor and unsealed wood walls and ceiling.

Observed that employee belongings were stored with and above food and food contact surfaces. COS. Items moved.