4685 Manhattan College Parkway
Bronx, NY 10471
(718) 543-5751
Current Inspection Grade: Grade Pending
Last Graded: 02/08/2022
At A Glance
Asian Tokyo Japanese Cuisine has an average score of 24.43 from 7 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Asian Tokyo Japanese Cuisine may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
02/08/2022 | Cycle Inspection / Reopening Inspection | Score: 11 | Grade Pending
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
01/25/2022 | Administrative Miscellaneous / Reopening Inspection
- Failure to comply with an Order of the Board of Health, Commissioner, or Department.
01/12/2022 | Cycle Inspection / Initial Inspection | Score: 58 | CLOSED
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Food prepared from ingredients at ambient temperature not cooled to 41º F or below within 4 hours.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
12/09/2019 | Cycle Inspection / Re-inspection | Score: 19 | B
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Sewage disposal system improper or unapproved.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
11/19/2019 | Cycle Inspection / Initial Inspection | Score: 11 | Not Graded
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
07/18/2019 | Cycle Inspection / Re-inspection | Score: 17 | B
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
04/24/2019 | Cycle Inspection / Reopening Inspection | Score: 5 | P
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
04/16/2019 | Cycle Inspection / Initial Inspection | Score: 50 | CLOSED
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- Food contact surface not properly maintained.
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