TOKYO LUNCH BOXES & CATERING

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SPLASH GUARD NEEDED AT HANDSINK. MUST INSTALL AND MAINTAIN AT ALL TIMES.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FRONT HOT DISPLAY UNIT IN POOR REPAIR. AIR TEMPERATURE WAS 71.3 DEGREES. INSTRUCTED MANAGER NOT TO USE FRONT HOT DISPLAY UNTIL CORRECTED AND REINSPECTED BY THE CDPH. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED FACILITIES TO MAINTAIN PROPER TEMPERATURE

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND SEVERAL PREPACKAGED HOT ITEMS IN FRONT HOT HOLDING UNIT AT IMPROPER TEMPERATURE. 6 CONTAINERS OF RICE AT 120.0, 8 MISO SOUP AT 130.3, 8 DUMPLING CONTAINERS AT 112.4, AND 8 BEEF BOWLS AT 132.6 DEGREES ALL PRODUCT WAS DISCARDED AT THIS TIME. TOTAL VALUE $139.00 30 POUNDS CRITICAL VIOALION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SPLASH GUARD NEEDED AT HANDSINK. MUST INSTALL AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS AT CORNERS BEHIND 2DR COOLER TO REMOVE RICE DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN WALLS AT REAR AREA TO REMOVE FOOD SPLASHES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR SMALL LEAK UNDER REAR PREP SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST PROPERLY STORE MOP WITH MOP HEAD UP.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN INTERIOR OF SHELVES UNDER BEVERAGE STATION.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN CEILING TILES AND WALL VENTS IN TOILET ROOM, PREP AND IN FRONT DINING AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REROUTE WASTE LINE IN FRONT PREP AREA BY SUSHI COOLER TO A FLOOR DRAIN AND REMOVE CONTAINER THAT IT IS DRAINING INTO.

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/DIRT BUILD UP ON EXTERIOR OF GREASE TRAP UNDER 1-COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN GREASE TRAP.

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 DIRT/DEBRIS BUILD UP ON FLOOR IN HOT WATER TANK ROOM. INSTRUCTED MANAGER TO DETAIL CLEAN FLOOR AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. OBSERVED ONE PREP AREA CEILING LIGHT BULB BURNED OUT. INSTRUCTED MANAGER TO PROVIDE AND INSTALL WORKING LIGHT BULB.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. PREP AREA HANDWASH BOWL HOT WATER LEAKS AND 3-COMPARTMENT SINK FAUCET LEAKING AT BASE. MUST REPAIR AND MAINTAIN SINKS.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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 Found no thermometer for main hot holding unit.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. Found foodhandlers not wearing hair restraints.