Tomo Japanese Cafe

Inspection history

1. C

   2026-06-02

   Violations were cited in the following area(s). · Cycle Inspection / Initial Inspection

   Score 40
   • minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • minor Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • CRITICAL Food worker or vendor working or is knowingly or negligently permitted to work in FSE while afflicted with infected wound or reportable communicable disease. No spitting allowed. Spitting anywhere in the establishment is prohibited.
   • CRITICAL Hot TCS food item not held at or above 140 °F.
   • CRITICAL Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.
   • CRITICAL Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.