TOKYO KITCHEN

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Bottom of two reach in coolers dirty and needed cleaning. CDI - Cleaned on site.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat recorded 0 - 50 for Quat. Facility is using 6 Quat tablets but still not recording. Facility will switch to Chlorine. CDI - Bleach chlorine added. REPEAT. Points not esclated For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee with a goatee beard not wearing a beard guard.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer in 3 comp. Sink recorded too low at 50ppm. Facility is using 5 quat tablets. Two more tablets added to increase concentration. CDI. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Raw steak cut and cooling in reach in cooler in plastic tub and wrapped. Cooling rate 0 - would not have made it. CDI - Placed on sheet tray for proper cooling and placed in reach in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed white rice next to prep sink that is held on time without a written procedure, rice has time label of removal from temperature control. VR within 10 days for completed written TPHC procedure. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed facility that offers undercooked steak on menu, but does not have steak items asterisked to CA, CA is also missing disclosure. VR within 10 days for updated CA of menu. Include “Items may be served raw or undercooked” before reminder.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked noodles cooling in ice bath in RIC in a large, plastic container. CDI-PIC removed lid and recreated ice bath to increase cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a bin of cooked rice stored on the wire rack adjacent the cookline at temperatures of 55-59F. PIC stated he had cooled it down the night prior and took it out this morning at around 10:30am to reheat and use as fried rice but got distracted once finding out he had a gas leak in his oven. Item was out of refrigeration for 45 mins. CDI - PIC used item immediately and was observed rapidly reheated to 165F+. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a bulk bin of uncooked rice that was not labeled as to its contents. CDI - PIC labeled container.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths in use at the grill station to clean up excess grease/oil. Wiping cloths are also in use to wipe off the flattop grill, which involves the PIC dampening the wiping cloths are before wiping off the flattop grill and then rewetting the cloth to use again. PIC stated he only uses the cloth for a few cleanings and then gets a new dry wiping cloth.