Tokyo Sushi in Easton fouls inspection; 6 violations, produce records showing raw sushi has been frozen by the facility or approved supplier

Jul 15, 2020

Tokyo Sushi in Easton fouls inspection; 6 violations, produce records showing raw sushi has been frozen by the facility or approved supplier

Easton, PA

Tokyo Sushi

The City of Easton Bureau of Health conducted an unannounced retail food inspection on 7/13/2020. As a result of that inspection, and due to the severity of the specific violations Tokyo Sushi was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 13 violations were found.

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

  • Observed that wet wiping cloths are not being stored in sanitizing solution when not in use. Correct this practice as you were instructed.
  • Food was held at 57°F, in the under counter display cooler in the back room, rather than 41°F or below as required. Discard all of the time/temperature for safety food stored in this cooler. Monitor food temperatures during cold holding. Food was discarded. (see note)
  • The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • The person in charge was not able to produce records showing that raw ready to eat sushi fish has been frozen by the facility or approved supplier as required, before use or sale. Contact your supplier and have them provide the documentation.
  • The person in charge could not produce current pH records for their sushi rice. The pH must be tested and recorded for every batch of rice. Correct this procedure immediately.
  • The under counter display cooler in the back room is not capable of maintaining food temperatures at or below 41F. Repair or replace this cooler.
  • Employee was wiping a cutting board and knife with a cloth which was not soaked in a sanitizing solution. Prepare a sanitizing solution immediately and wipe the cutting board and knife with the solution. Corrected

*The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food. These violations are considered, "Food Borne Illness Risk Factor" violations.