Toyko Tom Kaze Sushi - Inspection Report

Inspection Information:
Facility Type:Restaurant
Inspection type:Initial
Inspection date:February 27, 2013
Number of critical violations:0
Number of non-critical violations:  0
Follow-up Required:  Yes

Violations:
No violations were found during the inspection

Comments:

This inspection done at the request of Tom Akama, the owner/operator of the restaurant.
The following items from the Feb 13 inspection report has been corrected:
- The mechanical dishwasher is now providing >50 ppm chlorine in the rinse cycle.
- Chlorine test strips have been provided.
- The walk in cooler and the front sushi display cooler are running at less than 4 degree Celsius.
- More shelving space has been provided in the dry storage area.
- A water proof finish has been provided on the wall behind the dishwasher.
- Exposed plumbing in the washroom and the kitchen has been covered.
- Most of the construction related material has been removed from the facility.
- Except in some hard to reach area ( behind grease trap and grill) the floor has been cleaned and the baseboard has been sealed to the wall in the back kitchen.
- As per information provided by the operator he will not be using the old screen door on the back exit. A new screen door to be installed before summer.
- Permit fee for the year 2013-14 paid by the operator at the time of this inspection.
- Soap and paper towel provided on the hand washing stations.
- Wooden counter in the kitchen has been refinished.
- Thermometers provided in all cooling units.

A food service establishment permit is being issued provided the following outstanding items are corrected within the indicated target completion dates:

- Through cleaning required on the floor behind the grease trap and the grill. The written sanitation must reflect the cleaning needs and cleaning procedures for all hard to reach areas. This cleaning must be done before commencing food service.
- A waterproof finish must be provided behind the mop sink within 7 days from the date of this inspection.
- In the front sushi service area, and easily cleanable baseboard needs to be provided underneath the counter. The bare wood underneath the counter and the line cooler needs to be finished with a waterproof paint or equivalent. Target completion within 7 days from the date of this inspection.
- The freezer condenser fan on the front counter needs to be covered within 7 days from the date of this inspection.
- An acceptable food safety plan and sanitation plan needs to be developed within 1 month from the date of this inspection.
- Remove any material not required for the food service operation from the facility before commencing food service.