- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Seal hole at back of shelf and repaint and seal junctures with caulking in cabinet at corner of cook station.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean sides and back of prep table/cabinet of food debris and grease build-up.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Replace broken soap dispenser of back area hand sink; dispensing soap inadequately.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed two cockroaches on glue trap on shelf at corner of cook station. Ensure to keep all surfaces on walls; floor and equipment clean and free of food debris or grease to eliminate cockroaches; facility receives pest treatment periodically by pest control company.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean wall and floor at corner behind prep table/cabinet of food debris and grease build-up at cook station.
- General Comments that relate to this Inspection
Beef 157 F; shrimp 141 F in pans on grill. Steamed vegetables 155 Fin warmer unit.Walk-in cooler at 40 F.There are two CFPMs in this facility and meets coverage requirement. One passed on first examination in 2015 and other obtained WCHD certificate in 2013.
|
3/25/2016 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/15/2015 have been corrected.Cooked shrimp 155 F; Chicken 166 F; beef 165 F in pans on top of griddle.Walk-in cooler at 34 F. cooked shrimp 39 F; tubs of noodles 38 F in walk-in cooler.One employee must complete an approved certification class by 5/25/2015
|
4/20/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Cooked shrimp at 45 F to 46 F and pans of noodles at 45 F 46 F in walk-in cooler; both products cooked yesterday.Ambient temperature of cooler fluctuating from 43 F to 45 F in different spots. Service walk-in cooler to keep food products at 40 F or below.Fix broken walk-in cooler door closer to keep door shut tight.
- [5] Hands washed and cleaned; good hygienic practices
Noted employee rinsing hands in empty sink of 3-compartment sink after handling raw beef to assist in cooking food in cook station. Employee wash hands properly in hand sink when requested.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean side of stainless steel prep table and bottom wood shelf under table south of cook station of splashes and dirt build-up.Clean wire shelving of grease build-up in walk-in cooler.
- [1] Wiping clothes: clean; use restricted
No chlorine registered in sanitizer bucket and water looks greasy. Change water and provide chlorine at 100 ppm concentration; change solution frequently to keep solution clean.
- General Comments that relate to this Inspection
Chicken 63 F; pork 140 F; shrimp 132 F and beef 105 to 120 F in working pans at cook station; all products had been cooked less than 30 minutes before; products re-heated at this time. Keep all pans on top of griddle and keep water level high to touch bottom and sides of pans with products to keep them at 140 F or above.Noted hand sinks stocked and functional.
|
4/16/2015 | Routine Inspection 1st | 89 |
- General Comments that relate to this Inspection
The leak in drain pipe of 3-compartment sink has been fixed. Owner no longer plans to replace the 3-compartment sink. The existing sink is now ok and in good operating condition.
|
6/23/2014 | Routine Reinspection 2nd | 100 |
- [1] Installed; maintained
Noted one small leak coming from drain pipe of 3-compartment sink at this time. Fix leak.
- General Comments that relate to this Inspection
The hole in fisrt compartment of 3-compartment sink has been sealed. Owner plans to replace the 3-compartment sink soon; just waiting for approval from mall management.Follow up to be conductred on 7/1/2014 to verify replacement of 3-compartment sink and correction on existing leak in drain pipe.
|
6/13/2014 | Routine Reinspection 1st | 99 |
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Middle compartment of 3-compartment sink has a small hole in bottom. Per manager's description; kitchenware being passed to sanitizer compartment from wash compartment without being rinsed. Must have middle compartment fixed so that required wash; rinse and sanitize procedures are followed in this order. kitchenware may be rinsed by holding above the first compartment after being washed in the mean time.3-compartment sink is getting worn out; recommend operator to plan on replacing this sink soon.
- General Comments that relate to this Inspection
Walk-in cooler at 40 F.Freezer at 0 F.Chicken 140 F; beef 153 F; shrimp 147 F; all hot held in pans on griddle.Boxes of frozen chicken just received being slacked to be sliced in slicer shortly. Ensure that chicken boxes do not thaw on the surface before it is put back in freezer after being sliced.Noted hand sinks stocked and functional.Facility has pest control service and receives monthly service. No signs of vermin activity noted. Disussed employee health policy with manager. Management must keep staff informed of exclusion from work requirement when having vomiting or diharrea until 48 hours after symptoms stop.
|
5/20/2014 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
The items pending for correction from the re-inspection conducted on 7/8/2013 have been corrected.
|
7/23/2013 | Routine Reinspection 2nd | 100 |
- [1] Non-food contact surfaces of equipment and utensils clean
debris build-up noted on wire shelving inside walk-in cooler during today's reinspection. Clean wire shelving of debris build-up.
- [1] Installed; maintained
Drain line for soda dispenser to be replaced with pvc piping within few days.
- General Comments that relate to this Inspection
All other items noted on the previous routine inspection conducted on 6/28/13 have been corrected.
|
7/9/2013 | Routine Reinspection 1st | 98 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted boxes of cabbage stacked up on floor at back area and one bopx of broccoli on kitchen floor. Boxes had been just delivered per staff. Do not stage produce boxes on floor to prevent potential contamination of produce. Floor in back area noted with drippings from raw chciken box on table.
- [1] Non-food contact surfaces of equipment and utensils clean
Clean top of chef base under griddle of food debris build-up.Clean top exterior of ice machine of dust build-up.Clean wall shelves above prep table with slicer and remove any unnecessary articles and keep articles organized for easy cleaning of shelves.
- [1] Installed; maintained
Replace flex drain line of soda dspenser's ice bin with hard pipe to keep pipe above the floor and to provide for required air gap at floor sink.Clean the floor sink under prep table with slicer of trash build-up.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Noted dried-up mice droppings on shelf under sales counter where soda carbonator located and on floor along wall next to sales counter and behind soda refrigerator. Clean shelf and floor of mice droppings. All dropping are dried up; sign of past activity and not at present time. report findings to pest control operator for follow-up.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean vertical closure tiles above the wak-in cooler and wall behind tiles of dust and grease build-up. Provide two missing tiles above walk-in to close off space above walk-in cooler.Noted large hole in wall by rear entrance. Piece of FRP board had slided down and was pulled back up to cover hole at this time. Have wall properly repaired to keep hole sealed permanently.
- [5] Necessary toxic items properly stored; labeled; used
Noted one can of WD40 on wall shelf above prep table with slicer. Chemicals must be always stored below food or food prep surfaces or in a separate location. Corrected on site.
- General Comments that relate to this Inspection
chicken; beef and shrimp is grilled for reheat to order and keep at room temperature for not more than 30 minutes; fresh grilled produc added to pans to keep back up. Pans must nbe repalced with clean pans every 4 hours or less to prevent bacterial growth. procedure to change pans every 4 hours will be set in place.Noted hand sinks stocked and functional.Refrigeration equipment checked at proper ambient temperatures.
|
6/28/2013 | Routine Inspection 1st | 86 |
- [3] CFPM or person in charge present; certificates posted as required
Still not able to verify who CFPM is. Facility must have a CFPM.
- General Comments that relate to this Inspection
All other corrections made.
|
11/16/2012 | Routine Reinspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed box of cabbage on floor in prep area and tub of chicken on floor in walk-in cooler. Ensure all food product is stored at least 6 inches off floor. Corrected on site.Also observed raw meat stored above vegetables in walk-in cooler. Store vegetables and ready to eat foods above raw meats to prevent cross contamination. Corrected on site.
- [2] Potentially hazardous food properly thawed
Observed shrimp thawing in water in sink. Ensure water is cold and continuously flowing.Observed large amount of meat thawing at room temperature. Food cannot thaw out at room temperature. Utilize continuously cold running water; refrigeration; microwave; or as part of the cooking process for thawing.
- [1] In-use food; ice dispensing utensils properly stored
Observed ice scoop stored in ice with handle touching product as well as rice scoop stored in rice with handle touching product. Store handles in either seperate cleanable containers or in product with scoop stored so as to not touch product. Corrected on site.Also observed bowls being used for dispensing in cut vegetables and in bulk rice. Use approved food grade stainless steel or plastic (no glass) scoop to prevent cross contamination.
- [3] CFPM or person in charge present; certificates posted as required
Unable to verify Certified Food Protection Manager. Facility must have an active CFPM who oversees operation and has ACTIVE CONTROL of the facility.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
No top lid for ice machine. Facility using trays to cover ice. Replace lid to ensure ice does not become contaminated.
- [1] Wiping clothes: clean; use restricted
Observed several wiping cloths stored on shelves and prep table. Ensure wiping cloths are stored in sanitizer solution to prevent bacterial growth.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels stocked at back handsink. Ensure handsinks are properly stocked to ensure proper handwashing. Corrected.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed rodent droppings on bottom shelf of prep table. Clean and sanitize and continue to monitor for further rodent activity. Per operator; facility has approved pest control operator in facility twice monthly. Ensure facility is cleaning adequately so as to not attract vermin/pests.
- General Comments that relate to this Inspection
Notes:Other handsink properly stocked. Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 35 f-chicken 39 f-noodles 37 fRefer drawers on cook line holding at 40 f or below-chicken 41 f-beef 40 fEnsure ice is kept up to product level for product stored in ice baths Hot holding temps good-rice 148 f-veggies 155 f-soup 166 fSanitizer buckets at 50 ppm chlorine. Test strips on site.Discussed wash; rinse; sanitize procedures for three compartment sink. Ensure three compartment sink is washed; rinsed and sanitized before and after using for different purposes (ie thawing; washing product; etc)Utilize storage rack for storage of trays. Do not store on prep table or in three compartment sink to prevent cross contamination.
|
11/14/2012 | Routine Inspection 1st | 84 |
- [2] Potentially hazardous food properly thawed
Observed large amount of chicken being staged/thawed. Only thaw food under refrigeration; under continuously cold running water; in the microwave; or as part of the cooking process. Only stage small amounts of food at a time. Corrected onsite.
- [1] Wiping clothes: clean; use restricted
Observed sanitizer bucket with no measureable sanitizer concentration. Ensure sanitizer maintains 50 - 100 ppm chlorine. Also ensure wiping cloths are kept in solution. Do not leave cloths lying around as they can grow/harbour bacteria. Corrected on site.
- [1] Lighting provided as required; fixtures shielded
Light bulb in freezer is not shatterproof. Install shield or shatter proof bulb to prevent glass from breaking onto food.
- General Comments that relate to this Inspection
Notes:Handsinks properly stocked. Discussed importance of handwashing. Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 30 f-beef 38-chicken 41 fUnder grill refer drawers holding product at 44 f during lunch rush. Monitor to ensure cooler maintains food at 40 f or below.Hot holding temps good-soup 180 f-fried rice 165 f-steamed rice 157-veggies 145 fRice scoops/tongs are changed hourly. Recommend putting system in place (date dot; sticker;log; etc) where employees know when it is time to change utensils.Operator knowledgeable of three step dishwashing procedures.Recommend getting rid of anything facility is not using as storage space is so limited.Facility cleaner than in years past.
|
11/22/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All items have been corrected except:Facility needs to install shatter-proof "tough skin" light bulb or provide light cover in reach in freezer. Facility has replaced bulb; however; bulb is not shatterproof. Inspector will verify on upcoming routine inspection.David Wu has completed Certified Food Protection Manager course. Upon receipt of certificate; bring certificate to Washoe County Health District office to obtain WCHD Certification.
|
6/13/2011 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
OK to issue permit to operate on the following conditions:1. Recaulk splash gaurd at back handsink2. Replace light in reach in freezer. Light must be shatterproof or covered.3. Replace broken floor tile in back room4. Clean fan gaurd in walk-in cooler5. Provide a Certified Food Protection ManagerEnsure employees practice good handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Ensure cut veggies on line are maintained at 40 f or below. Facility is utilizing ice bath. Ensure ice is kept at a level to maintain food at 40 f or below. Also recommend staging small batches to ensure product turnover.Discussed reasons why homemade garlic and butter mix is potentailly hazardous. Keep garlic/butter mix at 40 f or below. Only stage small batch at a time and keep on ice to maintain 40 f or below. Facility can also utilize acidified commercial butter/garlic mix as long as it is labeled as shelf stable or non potentailly hazardous.Facility uses time as a bacterial control for shrimp and other limited products. Ensure product is labeled with what time it was placed out and discarded after 4 hours. Also recommend staging small batches to ensure product turnover.
|
4/15/2011 | Opening Inspection | 100 |
Restaurant representatives - add corrected or new information about Tokyo Grill, 5620 Meadowood Mall Cir, Reno, NV »