To-Yo Japanese Restaurant, 13032 Bustleton Ave, Philadelphia, PA - Restaurant inspection findings and violations

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Business Info

Restaurant name: To-Yo Japanese Restaurant
Type: Food
Address: 13032 Bustleton AVE, Philadelphia, PA 19116-0000
Phone: 215-934-7666
Total inspections: 2
Last inspection: 11/18/2010
Last inspection violation count: 7

Restaurant representatives - add corrected or new information about To-Yo Japanese Restaurant, 13032 Bustleton Ave, Philadelphia, PA »

Inspection findings

Inspection Date

Type

  • Food Sources (46.211)
    There were no tags for the raw clams in shell to identify supplier.
  • Shellstock Identification (46.247)
    Shellstock located in the rech-in freezer area did not have identification tags attached to the container.
  • Ventilation Hood System Drip Prevention (46.581)
    Hood filters have an accumulation of static dust and grease. Filter baffles and catch trays.
  • Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
    Food facility lacks sanitizer test strips to monitor sanitizer concentration.
  • Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
    Needed on most hose bibs (threaded)
  • Cleanability of Floors, Walls, & Ceilings (46.921)
    Floors along walls and in corners in kitchen and storage areas.
  • Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
    Fron and rear doors outer opening in the food facility does not protect against the entry of insects, rodents, and other animals.
11/18/2010Follow-up
  • Duties of the Person in Charge (46.102)
    Demonstration of knowledge was lacking on many areas of food safety.
  • Duty to Report Disease or Medical Condition (46.111)
    Food faciliy does not have a Health Awareness Reporting Procedure for food employees. PIC was lacking in this knowledge.
  • Hair Restraints (46.152)
    Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints. (Sushi chef)
  • Food Sources (46.211)
    There were no tags for the raw clams in shell to identify supplier.
  • Wiping Cloths Use Limitations (46.304)
    Moist wiping cloths observed lying on prep tables and not stored in sanitizing solution.
  • Single-Use Gloves for Only One Task (46.305(a))
    Single use gloves being used for multiple tasks without being changed, or not being discarded when damaged or soiled.
  • Hot Holding Potentially Hazardous Foods (46.385(a)(1))
    Sushi rice 109 degrees F. pH could not be checked. Rice must be discarded within four(4) hours.
  • Time as a Public Health Control for Potentially Hazardous Foods (46.385(c))
    Logs for sushi rice must be kept time temp and pH.
  • Variance Requirement for Specialized Process Methods (46.401)
    Food facility is not following the variance procedure for sushi rice and raw sushi fish that was submitted and approved by the Department. The Manager(sushi chef) has a pH meter and does not know how to use it:- calibration using buffer solutions NO buffer solutions on site and no logs kept for this purpose. Please note, raw fish used:- yellow tail tuna, white tuna, salmon, eel and fluke.
  • Consumer Advisory for Raw or Undercooked Animal-Derived Food (46.423)
    sushi fish are served raw to the customer, however, a written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer.
  • Ventilation Hood System Drip Prevention (46.581)
    Hood filters have an accumulation of static dust and grease. Filter baffles and catch trays.
  • Food Temperature Measuring Devices Provided (46.632)
    Temperature measuring devices for ensuring proper temperatures of food are not available or readily accessible.
  • Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
    Food facility lacks sanitizer test strips to monitor sanitizer concentration.
  • Equipment in Good Repair & Proper Adjustment (46.671)
    Equipment in the main kitchen needs repair where needed.
  • Availability, Capacity & Pressure of Water (46.805)
    Hot and cold water not available at hand washing sink in main kitchen.
  • Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
    Needed on most hose bibs (threaded)
  • Operation & Maintenance of Storage Areas, Redeeming Machines, Waste Receptacles & Waste Handling Units (46.884)
    Use garbage grinder provided- do not co-mingle garbage and trash.
  • Cleanability of Floors, Walls, & Ceilings (46.921)
    Floors along walls and in corners in kitchen and storage areas.
  • Outer Openings Protected, Exterior Walls & Roofs Protective Barrier (46.922(e)(f))
    Fron and rear doors outer opening in the food facility does not protect against the entry of insects, rodents, and other animals.
11/16/2010Regular

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