Tokyo Diner in Harrisburg fumbles 2nd inspection in a year; 7 violations, “proof of parasite destruction for sushi-grade fish that is received frozen was not available at time of inspection”

Tokyo Diner in Harrisburg fumbles 2nd inspection in a year; 7 violations, “proof of parasite destruction for sushi-grade fish that is received frozen was not available at time of inspection”

Harrisburg, PA

Tokyo Diner

4089 LONDENDERRY RD
HARRISBURG, PA 17109
717-545-4226

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 5/14/2020.  As a result of that inspection, and due to the severity of the specific violations the Tokyo Diner was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 7 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • Records for proof of parasite destruction for sushi-grade fish that is received frozen was not available at time of inspection.
  • Sushi rice time in lieu records were missing from 5-10-20 through 5-13-20.
  • The hand washing sink in the kitchen area was blocked with a pan and a hose at time of inspection, indicating use other than hand washing.
  • Observed chipping dirt inside floor grout lines in the kitchen and sushi bar areas.
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • Fish in the walk-in freezer that is being frozen for parasite destruction did not have any date-marking to verify length of time in the freezer.
  • The food facility does not have the original certificate for the certified food employee posted in public view.

The average consumer is usually under the impression that sushi is a nutritious, healthy food. While this perception is relatively sound, raw fish consumption is not without health risks: namely toxins, parasites, bacterial contaminants, and viral contaminants. Due to underreporting and difficulties in illness diagnoses, actual quantification of all health risks associated with seafood consumption is difficult.

The FDA Food Code states:

Before service or sale in ready-to-eat form, raw . . . fish shall be (1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at -35 C (-31 F) or below until solid and stored at -35°C (-31°F) or below for a minimum of 15 hours; (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours.

Pennsylvania requires records be kept.

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