Tokyo Japanese Steak House - Inspection Report
Address:9 NW Barry Rd. Kansas City MO 64155
Establishment Type:Restaurant/Deli
Phone No.:(816) 436-4880

Inspection details
Inspection Date16 December, 2017
Inspection TypeRoutine Inspection
Critical Violations7
Non-critical Violations4

Violation Details
Regulation Code
Reference
Violation & Comments
3-304.11
Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Knife on the floor was rinsed and allowed to be returned as an in-use utensil stored on a cutting board without washing, rinsing, sanitizing. Instructed employee to wash the knife and cutting board according to the Code.
6-403.11
Employee accommodations not clearly designated for eating/drinking/smoking
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Large piece of steak on a plate stored inside an oven. Person in charge stated it was employee food, and chose to discard.
6-301.12
Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Paper towels not provided at main kitchen hand sink. Employee provided. [REPEAT]
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Rice prepared yesterday did not reach 41F or below in 6 hours or less. Discarded. [REPEAT] Noodles in walk-in cooler prepared yesterday did not reach 41F or below in 6 hours or less. Discarded. [REPEAT]
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Shelled eggs stored on top of ready-to-eat noodles in walk-in cooler. Employee rearranged according to the Code.
3-501.19
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICALComply by : Dec 19, 2017
RECOMMENDED RESOLUTION: 3-501.19 Time as a Public Health Control.* (A) Except as specified under ¶ (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption: (1) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, (2) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control, (3) The food in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the food establishment and made available to the regulatory authority upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) § 3-501.14 for food that is prepared, cooked, and refrigerated before time is used as a public health control.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sushi rice logs indicating that the foods are discarded at intervals greater than 4 hours past the point in which the food item was removed from active temperature controls. Containers unmarked. Standard operating procedures indicate improper time control.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Rice sitting on counter prepared yesterday without active temperature controls and above 41F. Discarded. [REPEAT]
2-301.11
Clean Condition - Food Employees did not keep their hands and exposed portions of their arms clean.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sushi chef's hands to have heavy build-up under fingernails and around finger tips. Instructed employee to thoroughly wash hands according to the Code.
3-603.11
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
CRITICALComply by : Dec 19, 2017
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: A reminder is not provided for sushi items served raw or undercooked.
3-501.12
Frozen PHF not slacked in accordance with the Food Code; and/or PHS not thawed in accorance with the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Raw shrimp thawing in bus tubs and covered with additional bus tubs at 3-compartment sink without active temperature controls. Person in charge placed under running water.
3-501.15
Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Rice and noodles were allowed to cool in large, deep, plastic, lidded containers in walk-in cooler, and did not reach 41F or below in 6 hours or less. Discarded. [REPEAT] Rice was allowed to cool on counter without active temperature controls, and at 66F. Person in charge chose to discard. [REPEAT]