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Tokyo Stop

Permit ID: FD-37850

Permit Type: E & D

1335 W University Dr Suite 6 Tempe 85281


*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.

Grade
Priority Violation *
Cutting Edge Participant
D
3
Violation Description
Violation Comments
Correct By
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination Raw chicken and raw shelled eggs were observed being stored above vegetables and sauce in a reach-in cooler. Raw animal foods should be stored below all ready to eat foods to prevent contamination.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Fried rice and cooked pork was observed on the cook line at 85*F. PIC stated it had been there less than an hour and used during lunch rush. Food should be maintained at 135*F if hot holding. PIC relocated food to cooler to rapidly cool and store.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Raw chicken and raw pork was observed at 79*F on a prep table. PIC stated it had been out for about 30 min and was about to be sliced. Raw meat should be maintained at 41*F and only out on a prep table if being actively used. PIC relocated meat to cooler.
Corrected At Time Of Inspection
Inspection Comments

This establishment received a(n) D Grade and had 3 Priority, 0 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection.


Definitions

Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.

e.g. - Food employees do not properly wash hands when required

Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.

e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)

Core violation is a minor violation that relates to general maintenance and sanitation.

e.g. -No sign reminding employees to wash hands

Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.

The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.


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