Tokyo Boat

Inspector notes: Observed the chef eating on the countertop in the main kitchen while he was prepping food for the customer. C/A . Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS Food was removed from the kitchen

Inspector notes: Observed the handsink next to the three compartment sink blocked by the buckets and two rolling condiment carts. Observed the handsink next the chest freezer filled with sanitizing wipes resting inside of it. C/A Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: Sanitizing wipes, the rolling carts and buckets were removed

Inspector notes: Observed clear containers with sugar, salt, fish powder, chicken powder, sesame seeds, flour removed from their original container and without a proper label on them. C/A Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (iii) An accurate declaration of the net quantity of contents; (iv) The name and place of business of the manufacturer, packer, or distributor; and (v) The name of the food source for each major food allergen contained in the food unless the...

Inspector notes: Observed the sanitizing bucket in the main kitchen with a sanitizing concentration below 50ppm. Observed the sanitizing bucket at the sushi bar with a concentration below 50ppm. C/A . Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Both buckets were adjusted and the concentration was above 50ppm

Inspector notes: Observed the current inspection not displayed. Last year inspection was still posted at the sushi bar area. C/A The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Facility has 72 hours to post the most current inspection