FEB 20
2024
PASSED
13 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
TOKYO BAR.
BEAT. 26/100
5635 ALPHA RD · FAR NORTH DALLAS, DALLAS
Last inspected February 20, 2024 · passed
Failed an inspection 2 years ago. 11 critical violations on the cumulative record. Recent enough to matter.
THE NUMBERS
INSPECTIONS
5
4 passed · 1 failed
VIOLATIONS
55
includes 11 critical
RECORDS COVER
1 YEAR
since Dec 2022
INSPECTION HISTORY
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw eggs above cooked food
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
Sanitize food contact surfaces after cleaning
*14 When to wash hands before donning new gloves
Wash hands and change gloves between every task: leaking work space, going outside, picking up trash on floor
*19 One Inch Air Gap
Provide one inch air gap at all floor drains
*29 Food thermometers provided and accessible
Provide Food thermometers
*31 Individual, disposable towels
Provide paper towels at both hand sinks
*22 Washing hands only at a designated hand sink
Must wash hands at hand sinks not 3-copartment sink
*32 Equipment & Utensils resistant pit,chip, crazing
Replace rusted shelves in WIC
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Do not store personals drinks on prep surfaces
*39 Store all equipment & utensil covered or inverted
Store utensils upside down (spoons)
*43 Clean vent syst:Intake/exhaust air ducts
Clean vent hood
*45 Premises shall be maintained in good repair
Replace water damaged ceiling tiles
*34 Outer door: solid,selfclosing,tightfitting
Keep back door closed
FEB 62024FAILED16 violations2 CRITICALDETAILS
FEB 6
2024
FAILED
16 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Maintain food below 41 F
*03 Food products not maintained at 135øF or above
White rice 110 F
*10 Chlorine sanitizer concentration, minimum temp.
Maintain sanitizer bucket at 50 ppm Cl
*18 Medicines labeled and stored properly
Do not store cough medicine above prep table/cooler
*19 One Inch Air Gap
Provide at least one inch air gap at drain below hand sink
*21 RFSM - Not On Site
Provide Food Manger Certificate on site
*22 Accredited food handler certificate - 60 days
Need Food Handler Certificates
*29 Cold/hot hold unit thermometer easily viewable
Provide thermometers in all units
*31 No soap at handsink
Provide soap at both hand sinks
*32 Equipment & Utensils smooth easily cleanable
Remove plastic film on new freezers
*36 Cloths in-use for wiping between uses stored
Store wet wiping cloths in sanitizer bucket
*38 Thawing. Under refrigeration
Thaw meats under refrigeration or running water
*42 Dirty nonfood contact surfaces
Clean cooler gaskets
*45 Premises shall be maintained in good repair
Replace water damaged ceiling tiles
*47 RFSM Certificate - Not Display
Post Food Manager Certificate on wall
*43 Clean vent syst:Intake/exhaust air ducts
Clean vent hood
AUG 102023PASSED12 violations2 CRITICALDETAILS
AUG 10
2023
PASSED
12 violations2 CRITICALDETAILS
*18 Toxic items storage adjacent to food/utensils
Do not store clean utensils beside chemicals
*21 Demonstrateion of knowledge by PIC
Learn to use pH meter
*22 Accredited food handler certificate - 60 days
Provide food handlers
*29 Sanitizing solutions, testing devices
Provide Chlorine Test Strips
*31 Individual, disposable towels
Provide paper towels at hand sink
*34 Outer openings:closing holes, gaps
Repair gap under back door
*36 Cloths in-use for wiping between uses stored
Observed employee dry hands on cloth and use cloth to wipe surfaces
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Use barriers to block construction dust from entering kitchen
*39 Store all equipment & utensil covered or inverted
Invert all uncovered utensils
*42 Dirty nonfood contact surfaces
Clean entire WIC, under and behind equipment, vent hood
*45 Premises shall be maintained in good repair
Replace ceiling tiles in kitchen, replace light shields
*10 Chlorine sanitizer concentration, minimum temp.
Sanitizer bucket 0 ppm Cl, replace bleach every 2-4 hours
JUL 122023PASSED12 violations3 CRITICALDETAILS
JUL 12
2023
PASSED
12 violations3 CRITICALDETAILS
*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr
No time control on sushi rice
*14 When to wash hands before donning new gloves
Employees must wash hands before using new gloves and between every task
*22 Accredited food handler certificate - 60 days
Obtain food handlers certificates for all food employees
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
Provide recent pest control service report
*28 Date marking > 24 hrs,on site,temp 41F
Label and date all food (max 7 days)
*29 Cold/hot hold unit thermometer easily viewable
Provide thermometers for all equipment
*32 Nonfood surfaces-design to be cleaned easily
Do not use wood as barrier, do not use foil as shelf liner
*37 Storing the food at least 15 cm (6 inches) above the floor
Do not store food on floor
*45 Premises shall be maintained in good repair
Replace ceiling tiles in kitchen, cover floor drains
*18 Toxic items storage adjacent to food/utensils
Do not store food near santizer/toxic chemicals
*47 Health permit posted
Post health permit
*43 Light - 10 foot : Walk-in, Dry storage
Repair light in WIC
DEC 152022PASSED2 violations2 CRITICALDETAILS
DEC 15
2022
PASSED
2 violations2 CRITICALDETAILS
*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio
raw chicken and beef over RTE and drinks and lettuce raw fish over RTE imitation crab
*18 Toxic items storage adjacent to food/utensils
chemicals can not go above or next to food/utensils
Data sourced from City of Dallas Code Compliance. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →