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Restaurant: BANGKOK TOKYO
Address: 7337 52 Place E, Bradenton, FL 34203
Type: Permanent Food Service
License #: 5104509
Total inspections: 8
Last inspection: 12/16/2010
Inspection findings | Inspection Date | Type | Disposition |
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- No Violations Were Observed
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12/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin cooler, numerous sauces, spring rolls, poultry, and other foods.
- Critical. Observed food stored in a prohibited area. Uncovered Pitchers of ice water and tea stored on tray table in dining room where customers walk past to be seated or use restrooms. Suggested keeping them in waitstation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Chopped, diced vegetables in buckets in walkin cooler have plastic cups inside as scoops. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [by rice] Repeat Violation. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee beverage on shelving above preparation table with cutting board and vegetables below. Corrected On Site. Repeat Violation.
- Observed ripped/worn tin foil used as shelf cover. Cookline lower shelf with sauces, spices, etc.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Two small toaster ovens in sushi bar.
- Waste line missing at soda gun holster, over open ice bin.
- Observed inside/outside of dumpster not clean.
- Observed non-bagged garbage in dumpster.
- Observed open dumpster lid.
- Carbon dioxide/helium tanks not adequately secured.
- No Heimlich maneuver sign posted.
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12/16/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. White, tall bucket and small bucket on dry storage shelf with grains, not labeled.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs, raw, approximately 2 dozen, stod in bowl on cookline during slow period. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pork cut for garnishment at 46degF. on ice. Corrected On Site by refrigerating.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice at sushi bar.
- Critical. No conspicuously located thermometer in cookline cooler.
- Critical. No conspicuously located thermometer in salad prep cooler.
- Critical. Observed raw animal food stored over cooked food. Raw shell eggs over green peppers and cooked chicken. Corrected On Site.
- Critical. Observed bucket of duck sauce stored on floor of kitchen. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Salad/garnish items in open container on prep table; cubed bbq pork, mushrooms, pineapple, chives, greens. No cover or sneezeguard provided. Corrected On Site by covering.
- Critical. Observed cans of various sauces on cookline stored on shelf in original cab, opened with can opener; not transferred to sealed container.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Single serve bowl used as scoop in duck sauce, left floating in duck sauce. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowls without handles are stored with ladels fornrice in 87degF water then used as measuring tool for cooked rice to serve. Bowls are lying in soiled water and have no handle for wait-staff to hold. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed cook garnidhing plate with sprouts, carrots, herbs barehanded. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice cooker area scooping utensils storec in 87degF water. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed wait staff clearing tables and scraping plates without washing hands before handling clean dishes.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Open drink stored on can storage rack for use by employee while cutting raw chicken.
- Observed cook with no hair restraint while prapring food at stove and prep table.
- Equipment or utensils not designed or constructed in a durable manner. Unpainted/unsealed wood shelving in dry storage area by kitchen entrance. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. Old contsiners cut in half for storing clean, cut vegetables in cookline cooler. Containers have cut edges.
- Observed gaskets/seals on cold holding unit in poor repair. At cookline cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses at bar. Wet coth stored on sink.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue on handle of small freezer under drainboard.
- Critical. Observed soiled reach-in freezer gaskets at small unit under drainboard.
- Critical. Observed soiled reach-in cooler gaskets. At cookline.
- Critical. Observed sauce shelf on cookline encrusted with grease and/or soil deposits.
- Critical. Observed cookline cutting board heavily stained with dark residue in cut lines.
- Critical. Observeddoor/handle surfaces of upright cooler where eggrolls are stored for cookline encrusted with grease and/or soil deposits.
- Critical. Observed interior of reach-in cooler at cookline soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on all below-counter shelves in kitchen.
- Observed single-service articles stored without protection from contamination. Take-out container stored on shelf without overhead cover not inverted. Corrected On Site.
- Observed single-service articles stored without protection from contamination on top shelf dispenser at cookline Containers not covered or inverted.
- Critical. Covered waste receptacle not provided in 2 women's bathroom.
- Critical. No handwashing signsprovided at restroom handsinks used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory at sushi bar.
- Floors not maintained smooth and durable. Walk-in cooler wood below buckets not sealed/painted.
- Immediate area around reachin cooler for salad prep with insufficient lighting. Coolernot easily visible inside.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Five employees handling food.
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09/09/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no date marking observed at time of inspection
- Critical. Observed food stored in undrained ice. shrimp in standing water in walk in cooler
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.in walk in cooler cases of veggies on top of cut veggies no protection
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs stored above green pepper in walk in cooler
- Critical. Observed food stored on floor. veggies on walk in cooler floor
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop in standing water
- Observed cutting board grooved/pitted and no longer cleanable. line reachin cutting board
- Observed build-up of grease on nonfood-contact surface. gas line has thick buildup of grease and dirt and old food debris
- Observed residue build-up on nonfood-contact surface. microwave has thick buildup
- Observed utensils stored in crevices between equipment. knives in crack between tables
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro employee training expired april new books not finished
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5/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.-bulk food bins.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit with eggs on cookline at 48 degree -less than 4 hours- Corrected On Site.
- Critical. Observed food containers stored on floor in walkin freezer.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices with some wood bowls chipped.
- Observed utensils stored in crevices between equipment.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. No handwashing sign provided at a handsink used by food employees.-rear kitchen handsink. Corrected On Site.
- Critical. No handwashing signs provided at handsinks used by food employees.-restrooms Corrected On Site.
- Critical. First aid supplies improperly stored.
- Carbon dioxide/helium tanks not adequately secured.
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10/9/2009 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/9/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. To cover sushi rice.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. Around edges of make cooler opposite cook line.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler doors soiled with heavy accumulation of mold.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in handwash sink in waitstation area.
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9/10/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food thawed at room temperature. Chicken.
- Critical. Observed potentially hazardous food thawed in standing water. Beef.
- Critical. Observed food stored in ice used for drinks. Corrected On Site.
- Critical. Observed food stored in undrained ice. Shrimp on ice in reach in cooler
- Critical. Observed cloth used as a food-contact surface. Napkin used to cover cooling rice.
- Critical. Observed cloth used as a food-contact surface. To cover sushi rice.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Shredding carrots and cabbage with bare hands. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Cardboard box used to store eggrolls.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler doors soiled with heavy accumulation of mold.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Around edges of make cooler opposite cook line.
- Observed build-up of grease on nonfood-contact surface. on foil used to cover fryer.
- Observed soda gun holster with accumulated slime/debris. At bar.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in handwash sink in waitstation area.
- Critical. Observed container of medicine improperly stored. Over drinks. Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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7/10/2009 | Routine - Food | Warning Issued |
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