Tokyo 66, 2820 Linkhorne Drive Suite A, Lynchburg, VA 24503 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
No violations observed at time of inspection.
Kitchen is very clean and organized. Thank you!
No violation noted during this evaluation. | 03/02/2016 | Routine | |
| No violation noted during this evaluation. | 08/19/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: steak being held on low boy in pan was at 48 degrees
Correction: place steak in smaller pan and place pan in larger pan with ice. Keep steak in refrigeration under low boy at 41 degrees or less.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: No test strips provided to measure sanitization level
Correction: Provide test strips
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: No sanitizer being used to sanitize dishes
Correction: Provide santizer to sanitize dishes after washing
|
10/16/2014 | Routine | |
Facility was very clean and well maintained. Went over how to organize the walkl-in cooler so that raw food is separated from raw vegetables and ready to eat foods
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers of sugar and flour.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Prep table was not cleaned and sanitized between use.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes were being washed but not sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Went over how to wash, rinse, and sanitize dishes.
|
08/29/2013 | Routine | |
| No violation noted during this evaluation. | 12/10/2012 | Routine | |
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