TOKYO LUNCH BOXES & CATERING

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED A MACHINE FOR RICE WAHSING PLACED IN MOP SINK AND HOOKED UP TO MOP SINK FAUCET WITH A GARDEN HOSE ( NON-FOOD GRADE ), INSTRUCTED MGR NOT TO USE MOP SINK FOR FOOD WASHING AND TO USE A FOOD GRADE HOSE IN FOOD EQUIPMENT.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED MGR TO OBTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALL BEHIND PREP TABLE WITH DAMAGED SURFACES, INSTRUCTED TO PROVIDE DURABLE, SMOOTH SURFACE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING THERMOMETER IN SMALL PREP COOLER, INSTRUCTED TO INSTALL.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO HAVE ALL FOOD HANDLERS WEAR PROPER HAIR RESTRAINTS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All HOT food shall be stored at a temperature of 140F or HIGHER. FOUND THE FOLLOWING FOOD ITEMS STORED AT IMPROPER TEMPS: 3 LBS OF COOKED CHICKEN AT 82.9F, 1 LBS OF COOKED BEEF AT 112.8F AND 1 LB OF FRIED TUFO AT 83.9F. ITEMS WERE HELD AT A STEAM TABLE FOR MORE THAN 2 HOURS. INSTRUCTED MGR TO REHEAT CHICKEN TO 165F AND STORE AT 140 OR HIGHER. FOOD ITEMS DISCARDED, VALUED AT $50.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. COOLER DOOR RUBBER GASKETS IN POOR REPAIR, INSTRUCTED MGR TO REPLACE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. FOUND ABOUT 4LBS OF COOKED BEEF AT 112.8F, 2LBS OF FRIED TOFU AT 98.4F, ITEMS WERE HELD IN STEAM TABLE, INSTRUCTED TO RAPID REHEAT FOODS TO 165F BEFORE PLACING IT IN STEAM TABLES. ITEMS WERE DISCARDED VALUED AT $10.00

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON SITE, NO CERTIFICATE POSTED WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RICE RINSING MACHINE PLACED INSIDE MOP SINK, INSTRUCTED TO REMOVE, WASHING FOODS AND UTENSILS IS PROHIBITED IN MOP SINK.