Inspection Management System
Premise Information
Return to Inspections
NameMR TOKYO JAPANESE RESTAURANT Rules Governing Inspection Scores.
Address10012 BENFIELD RD Restaurants: 
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SUITE 300Day Care and Adult Care: 
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Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 4/24/2023 
Final Score @ Grade
90 A
NC Department of Environmental Health: 
General Comments
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
6 0.50 Proper eating, tasting, drinking or tobacco use No No Yes No No 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee with a cup with no lid drinking and eating a meal at a prep area. CDI - PIC had employee leave kitchen and move to employee break area.
10 0 Handwashing sinks supplied & accessible No No Yes No No 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed roll of plastic wrap sitting on handsink at sushi bar. CDI - Plastic wrap was removed.
16 0 Food-contact surfaces: cleaned & sanitized No No Yes No No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes that PIC stated were clean sitting on a metal pan holding dirty water. Rim of clean dishes was in the dirty water. CDI - PIC removed all dishes and had them rewashed. For more information, please visit: or view our training videos at the following weblinks: Sanitizing Solutions - , How to Test Sanitizer , and Cleaning and Sanitizing Food Contact Surfaces .
20 1.50 Proper cooling time & temperatures No No Yes No No 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 2 containers of raw steak in reach in cooler at 47 F. Steak was prepared yesterday and placed in large deep plastic containers with lids on then stacked up. CDI - Steak was discarded. For more information, please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely .
22 0 Proper cold holding temperatures No No Yes No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spicy tuna at 45F and tuna at 44 F in sushi display. CDI - Food was moved to WIC to cool. For more information, please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures .
23 0 Proper date marking & disposition No No Yes No No 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken in reach in with no date label. CDI - Label was added. For more information, please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely .
24 3 Time as a Public Health Control; procedures & records No No Yes Yes No 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cream cheese, tempura shrimp, and sweet potatoes with no time labels. Typically mark for 11am to 3pm. CDI- products marked during inspection. REPEAT.
33 1 Proper cooling methods used; adequate equipment for temperature control No No Yes Yes No 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed seared tuna cooling in reach in wrapped in plastic. Observed lids on large containers of steak cooling in reach in 2 from yesterday failed to cool. Observed shrimp cooling covered in plastic in reach in. CDI - Food was moved to WIF to cool rapidly. REPEAT. For more information, please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely .
37 0 Food properly labeled: original container No No No No No 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of dry goods with no labels. Needs to be labeled.
39 2 Contamination prevented during food preparation, storage & display No No No Yes No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of onions on the floor in the walk in cooler. Observed onions and chicken stored on the floor of the WIC. Observed onions and broccoli stored on floor. Needs to be stored off the floor. REPEAT.
41 1 Wiping cloths: properly used & stored No No Yes Yes No 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 50ppm quat sanitizer when testing multiple sanitizer buckets. EHS had PIC fill a new bucket from sink, EHS found that there was air bubbles in the line- likely causing issue with sanitizer. EHS found that sanitizer is at proper concentration after running briefly to release air bubble. CDI- sanitizer buckets refilled to 100-200ppm quat range. REPEAT.
43 0 In-use utensils: properly stored No No No No No 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in contact with sugar. Needs to be stored out of food.
44 0.50 Utensils, equipment & linens: properly stored, dried & handled No No No Yes No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet stacked metal and plastic containers. Needs to be air dried before stacking. REPEAT.
47 0.50 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No Yes No 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in storage with deep groves. One had half broken off. CDI - PIC discarded cutting boards. REPEAT.
49 0 Non-food contact surfaces clean No No No Yes No 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up around ice bin at soda fountain. Needs cleaning. REPEAT. Points not escalated due to being unrelated to items on last inspection.
54 0 Garbage & refuse properly disposed; facilities maintained No No No No No 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpster. Needs to be closed.
56 0 Meets ventilation & lighting requirements; designated areas used No No No No No 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed closed employee beverages mixed in on shelf’s with food in reach in. Observed employee phone on dry storage shelf.