Inspection Report

Business Name
Tokyo House

Business Address
2050 N ALMA SCHOOL RD CHANDLER AZ 85224

Permit Number
FD-23-00341

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
11/12/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-702.11 - Priority: Cleaned and Sanitized Before Use After Cleaning. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: There was no sanitizer being used at the three-compartment sink while dishes (mixing bowls, serving equipment, utensils, etc.) were being cleaned. Discussed with person in charge (PIC) proper manual ware washing procedures and the importance of washing, rinsing, and sanitizing food contact surfaces. Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Addl Notes: Observed noodles holding with an internal temperature of 58*F near the food prep station. These noodles are on time as a control but were not listed on the documentation for their policy. Person in charge (PIC) stated that the wrong document was printed and then printed a new one which includes the noodles on the policy at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

4-903.11 (A) and (C) - Core: Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing; Single-Use/Single-Service Items Addl Notes: Observed multiple stacks of to-go containers being stored upright and with no cover. Discussed with person in charge (PIC) that storing the containers upside down reduces risk of debris falling in and contaminating the food contact area. PIC flipped the containers over and coached staff at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 46

Description: Gloves Used Properly

Comments:

MCEHC Chap. 8, Sec. 2, Reg. 5a - Latex gloves may not be used in direct contact with food. Addl Notes: Observed boxes of latex gloves mixed in with non-latex gloves on the food prep station. Discussed with person in charge (PIC) that latex cannot be used with food due to allergy risk. PIC moved the latex gloves to another area and wrote that they are for cleaning on the packages. Latex gloves are not approved for food handling. Corrective Action: Corrected at time of inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed a buildup of food debris and grease throughout the kitchen, on and around the fryer, on and around the flat top, and behind and under shelves and food storage areas. This level of debris increases the risk of pests. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

6-201.18 - Core: Walls and Ceilings, Studs, Joists, and Rafters Addl Notes: Observed the ceiling above the front counter with exposed gaps/openings to the crawlspace (insulation visible). The person in charge (PIC) stated that a faux bean was removed and they are waiting for the new one to be installed. Also observed that two ceiling tiles were missing in the dining areas with insulation exposed and open. Person in charge (PIC) stated that there was a leak and it is being replaced. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-303.11 - Core: Intensity-Lighting Addl Notes: Observed that there was no functioning lighting in the back food storage area. Person in charge (PIC) has the new lighting fixture and is planning on installing when establishment is closed. Corrective Action: Correct prior to next routine inspection.

Comments/Details

No County legal action will result from this inspection. Report emailed.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.