TOKYO LUNCH BOX

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: TOOLS AND PERSONAL ITEMS STORED ON SHELF ABOVE FOOD PROCESSING EQUIPMENT, INSTRUCTE4D TO REMOVE AND MAINTIN PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE RICE COOKER POT IS TOO WIDE FOR IMMERSION IN THE 3-COMPARTMENT SINK-INSTRUCTED TO REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: METAL PLATE FLOORING OF WALK-IN COOLER IS BUCKLING-UP, INSTRUCTED TO FIX MAKE SMOOTH/EASILY CLEANABLE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INTERNAL THERMOMETER NEEDED IN THE WALK-IN COOLER-MUST PROVIDE. All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED SPICY TOFU SOUP AT 115.8-117.5F, COOKED SHRIMP AND TEMPURA VEGETABLES AT 78.1F, AND IMITATION CRAB AT 47.8F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $350. SERIOUS VIOLATION 7-38-005A.

* 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 MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (RICE, SUSHI) ARE PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

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. DO NOT STORE UNIT TO WASH RICE INSIDE THE MOP SINK

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. Must repair or replace all damaged coolers rubber door gaskets.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Observed food accumilated on exterior of 3-compartment sink and on lower side of drainboard. Instructed manager to clean and maintain all unclean equipment.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Observed accumilated food/dirt build up inside floor drains. Instructed manager to clean and maintain interior of all unclean floor drains.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. Observed one light bulb without cover above 3-compartment sink. Instructed manager to provide and install light cover.