Tokyo Lunch Boxes & Catering

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeCanvass
• failed findings3
• critical findings1

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Failed findings

• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: All hot food shall be stored at a temperature of 140F or higher. FOUND ABOUT 4LBS OF COOKED BEEF AT 112.8F, 2LBS OF FRIED TOFU AT 98.4F, ITEMS WERE HELD IN STEAM TABLE, INSTRUCTED TO RAPID REHEAT FOODS TO 165F BEFORE PLACING IT IN STEAM TABLES. ITEMS WERE DISCARDED VALUED AT $10.00
  code 3Priority
• 🌡️hot/cold holding temps off
  Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
  Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON SITE, NO CERTIFICATE POSTED WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN
  code 21
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained
  Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. RICE RINSING MACHINE PLACED INSIDE MOP SINK, INSTRUCTED TO REMOVE, WASHING FOODS AND UTENSILS IS PROHIBITED IN MOP SINK.
  code 32

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.