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Tokyo Lunch Boxes & Catering

February 15, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings2
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 THE FOLLOWING FOOD ITEMS STORED AT IMPROPER TEMPS: 3 LBS OF COOKED CHICKEN AT 82.9F, 1 LBS OF COOKED BEEF AT 112.8F AND 1 LB OF FRIED TUFO AT 83.9F. ITEMS WERE HELD AT A STEAM TABLE FOR MORE THAN 2 HOURS. INSTRUCTED MGR TO REHEAT CHICKEN TO 165F AND STORE AT 140 OR HIGHER. FOOD ITEMS DISCARDED, VALUED AT $50.
code 3Priority
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. COOLER DOOR RUBBER GASKETS IN POOR REPAIR, INSTRUCTED MGR TO REPLACE.
code 32

What changed since the previous inspection?

Compared with Pass w/ Conditions on May 26, 2010: 2 findings recurred. 1 previous finding did not recur.

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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.