TOKYO SUSHI & STEAKHOUSE

4 findings recorded on Aug 14, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-1A ↗

   Food separation and protection

   Observed, in grill prep area prep top cooler (left), raw shrimp stored behind ready to eat food. Observed, in 2 door reach in cooler in main kitchen, raw chicken filets stored above raw beef steak; observed raw shelled eggs stored above ready to eat vegetables.

   Inspector’s full note

   Inspection item: Food separated and protected

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed, in grill prep area prep top cooler (left), raw shrimp stored behind ready to eat food. Observed, in 2 door reach in cooler in main kitchen, raw chicken filets stored above raw beef steak; observed raw shelled eggs stored above ready to eat vegetables. Observed, in walk in cooler, raw chicken stored above raw salmon; raw beef steak and raw salmon stored above ready to eat white rice. C/A: Food shall be stored by separating according to the minimum internal cooking temperature. COS: All food was placed in order of minimal internal cooking temperature. Ready to eat food placed above. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   See asterisk items for TCS food being cold held improperly and areas where stored. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   See asterisk items for TCS food being cold held improperly and areas where stored. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: PIC stated that items that were out of temperature were recently prepped. Cooling temperature obtained for those food items. New Violation.

   Official report · Item 6-1A ↗

   Correction status not recorded

3. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed 4 bulk pans of white rice not cooling at a rate rapid enough to achieve the proper cooling time and temperature. Based on the conversation with the PIC, the rice was cooked and placed in the walk in cooler at 10:30 AM.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

   Code 511-6-1.04(6)(d)

   Observed 4 bulk pans of white rice not cooling at a rate rapid enough to achieve the proper cooling time and temperature. Based on the conversation with the PIC, the rice was cooked and placed in the walk in cooler at 10:30 AM. Observed lettuce that was prepared, according to the PIC, at 11:30 and not cooling at a rate quick enough to reach 41°F. C/A: Cooked time/temperature control for safety food shall be cooled Within 2 hours from 135°F (57°C) to 70°F (21°C) and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC placed white rice in freezer to achieve the temperature drop needed to reach 41°F. Salad was placed in walk in cooler. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.