Dorinku Tokyo

Food-contact surface wiping cloths were observed stored on countertops, and some appeared soiled., , Only clean wiping cloths must be used, and they must be washed and stored in an approved sanitizer solution between uses.

The pH testing of sushi rice served at the facility was not conducted. The manager stated that the sushi rice is prepared at the head office kitchen and transported to the facility for immediate use. , , All food safety checks must be conducted at the restaurant, and records must be established and maintained for future review.

Initially, the undercounter cooler at the salad bar was observed without a thermometer; however, a thermometer was installed by the operator during the inspection.

- The facility uses a small metal pot as utensil to handle bulk rice., , - Bulk food scoops were observed stored directly on food within the containers., , The operator must provide scoops with handles for handling bulk foods and ensure they are stored in a manner that prevents food contamination.

Chlorine test strips were not present at the time of inspection. Provide chlorine test strips to monitor sanitizer concentration.

- Mold growth was observed on the inner surfaces of the ice machine., , - Dirt accumulation was observed in the bar ice well, specifically around the cold plate fittings (beverage dispensing terminal)., , The operator must immediately conduct thorough cleaning and sanitization of the affected equipment or discontinue use until it has been properly cleaned and sanitized.

-Overall, cleaning of the facility is required. , -Please clean the floor, behind the cooking lines, floor of walk-in cooler and freezer, dishwashing area.