Taste of Tokyo

Inspector notes: Observed food employee rinse hands only in 3-compartment sink in the main kitchen area. Observed that the food employee did not use any hand washing cleanser, just water only. 1. Except as specified in paragraph 4 of this subsection, food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms, for at least 20 seconds, using a cleaning compound in a handwashing sink that is properly equipped. P 2. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufac...

Inspector notes: Observed "pooled" eggs in a container in the RIC not covered or without a lid. Observed seasonings in working containers not covered. Also, observed sauces in its original containers missing lids. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered all items.

Inspector notes: Observed most current inspection report not posted within the establishment. Observed inspection report dated 04/09/2025 posted instead of the inspection report dated 12/23/2025. 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. PIC posted the new inspection report as we were packing to leave.

Inspector notes: Observed several food containers in the main kitchen in a bucket on the drainboard of the 3-compartment sink, wet stacking. Also observed food employee wipe measuring cup with paper towels instead of letting it properly air dry. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. PIC rearranged food containers so that they could properly air-dry. Food employee rewashed, rinsed, and sanitized the measuring cup.

Inspector notes: Observed employees personal phone stored on prep table near reach-in cooler in main kitchen area. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Food employee removed phone and placed in designated area.