- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Open drink and food in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Open drink and biscuit on table in sushi area.
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. Drink and biscuit removed during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw pork and raw fish stored over RTE food in the glass door refrigerator in the sushi area.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw fish and pork moved to proper location during inspection.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Containers of sugar and salt in several different places in the restaurant are not labeled.
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. Containers labeled during inspection.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Utensil for dispensing rice is stored in standing water. Spatulas stored on cardboard which is an unclean, absorbent surface.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) shrimp sauce in the refrigeration unit was not discarded by the ""consume by"" date. Sauce was made on 3/23/16 and should have been discarded by 3/29/16.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Sauce will be discarded and new sauce will be made. Sauce must be discarded within 7 days including the date it was made.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering. Mop sink has a spray hose attached with only a vacuum breaker on this fixture which is not meant for constant pressure.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. PIC removed sprayer so water would not be left on at this fixture.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dishwashing area. One of the light fixtures in this area is not working.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Premises - Maintaining Premises - Unnecessary Items and Litter (corrected on site)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Baby stroller, baby seat and other baby items are being stored in the sushi area.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. Baby items cannot be stored in the food preparation or food storage areas. Items moved during inspection.
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03/31/2016 | Routine | |
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside deflector plate of the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the back storeroom.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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10/05/2015 | Follow-up | |
All food needs to be stored in food grade containers. Do not reuse containers other food comes in.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinks in food prep areas.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish stored over RTE food in the glass door refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers. Bulk container of cornstarch not labeled.
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 - Potentially Hazardous Food - Cold Holding*
Observation: Cold holding at improper temperatures: walk-in refrigerator is not holding food at 41 F or below. Noodles 43 F, prepared sauce 43 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. A part has been ordered for the walk-in and should arrive on Friday.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Sushi rice marked with time during inspection.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Extra clean utensils stored on cardboard. Cardboard is not nonabsorbent, and/or smooth and cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: inside deflector plate of the ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the back storeroom.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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09/15/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish stored over RTE food in glass door refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food container. Bulk container of cornstarch is not labeled.
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Utensils stored in standing water in the back cooking area. Ice scoop stored on unclean towel in the back.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) shrimp sauce in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Prohibitions
Observation: Clean equipment/utensils were found stored on the floor. Large bowl used to make sushi rice in was stored on the floor.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the back storage area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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02/24/2015 | Routine | |
Sushi glass door refrigerator and small glass door refrigerator are holding food at 41 F or below. No TCS food is being stored in sushi small glass door refrigerator. Hand sink in sushi area is not plumbed with hot water. Hot water is available at hand sink on cook line which is very close to sushi area.
No violation noted during this evaluation. | 08/07/2014 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinks on food prep table in the back.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Lids and straws placed on drinks during inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs and raw fish stored over RTE food in the sliding glass door refrigerator.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cold holding at improper temperatures: counter glass door refrigerator in sushi area, sliding glass door in sushi area and counter glass door refrigerator in take out area are not holding food at 41 F or below. Counter refrig sushi: eel 51 F, cream cheese 47 F. Sliding glass door: milk 42 F, fish 42 F. Counter refrig take-out: tofu 45 F, shrimp sauce 44 F.
Shrimp left out overnight to thaw then put in walk-in is 61 F. Items in sushi case not on ice are above 41 F - crab 55 F, shrimp 53 F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Eel, cream cheese and shrimp left out overnight were discarded during inspection. Crab and shrimp in sushi case were placed on ice pack during inspection. Adjustments made to other units to lower temperature - monitor food temperatures in these units and move food to another unit if necessary or discard food within 4 hours of being removed from proper temperature control.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No measurable chlorine santizer on dishes run through dishwasher. Bucket of santizer is almost out.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. New bucket of santizer installed. Dishwasher is now dispensing proper amount of chlorine sanitizer.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink in the sushi area was measured at a temperature less than 100°F. No hot water is available at this sink.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair
Observation: Plumbing at the hand sink on the cook line is in poor repair. Faucet is leaking so hot water is being turned off.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. 3-compartment sink was set up with >200 ppm chlorine sanitizer.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. 3-compartment sink reset up with proper concentration of sanitizer during inspection.
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07/31/2014 | Routine | |
Update letter from provider of fish and fish roe served raw that products are parasite free and send me a copy. Call when hot water is provided at sushi hand sink.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the front glass door sushi refrigerator and in the walk-in refrigerator. Raw fish over RTE food in sushi refrig and raw shell eggs over RTE in walk-in.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Raw food moved to bottom shelf during inspection.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Hot holding at improper temperatures: fried rice is 117 F.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Rice reheated during inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures: small glass door refrigerator is not holding food at 41 F or below. Tofu 45 F, milk 45 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Food relocated to another unit during inspection.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating correctly. Temperature gauge does not move.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelf above the prep unit and inside of ice machine.
Correction: Maintain nonfood-contact surfaces of equipment clean. If shelf above prep unit can not be made cleanable (made of wood), then replace it.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the sushi area was measured at a temperature less than 100°F. Water is only in upper 40's.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors noted in need of cleaning particularly under and in front of equiment. Build up of grease on the floor.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/30/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the at front and back prep area and back dry storage area.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (did not register on chlorine test strips).
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelf under the dish machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the front prep station.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted under the back hood.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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01/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tokyo Cafe, 1940 West Main Street, Salem, VA 24153 »