TOKYO CENTRAL

Unlabeled spray bottle is stored by the prep table located in the meat room. [CA] Chemical spray bottles used in a food facility by prep areas shall be properly labeled to identify it's contents.

Shellstock tags are not maintained in an organized manner where tags are easily located in chronological order correlated to the date that the shellstock are sold or served.[CA] Shellstock tags shall be maintained in chronological order correlated to the date of the date the shellstock are sold or served.

Food Safety Certificate for Manager is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review..

Hot water for the three compartment sink located in the seafood section is measured at 110F. The hot water for the three compartment sink measured in the produce room is measured at 113F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Floor sink located outside the produce walk-in cooler has accumulation of grime, debris, and standing water. [CA] Regularly clean and sanitize nonfood contact surfaces to prevent the accumulation of debris and grime.

Shellstock tags are not maintained in chronological order correlate to the date the shell stock are sold or served. [CA] Shell stock tags shall be maintained in chronological order from the date it is sold.

Inside the meat room, drain pipe from equipment extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain line and the floor sink to protect equipment from back flow contamination.