Edo Japanese Cuisine

Contamination prevented during food preparation, storage, display — Inspector Note: Observe food stored on the floor of the walk in freezer. PIC moved the food off of the floor.

Insects, rodents, and animals not present — Inspector Note: Observed 3 roach traps stored in prep areas. PIC moved them below the fridges then wash his hands.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed a delivery sitting on the kitchen floor. Upon further investigation, EHS was informed by the person in charge that the delivery was dropped without someone onsite. CA - PIC will acquire a key drop agreement from their vendor which will ensure that the food arrives at the proper temperature.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a black and pink mold like substance on the baffle of the ice machine at the back of the kitchen. PIC had the ice discarded and the machine cleaned and sanitized.

Proper date marking and disposition — Inspector Note: Observed no date marking on any of the cooked / prepared foods in the kitchen . PIC discarded the food.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed raw fish being prepped in the hand wash sink. PIC removed the fish and is also advised to use hand sink only to wash hands.

Proper cold holding temperatures — Inspector Note: Observed raw and cooked chicken in the sushi bar area at 44F. Observed cooked rice in walk in cooler stored at 43F,42 F and 44F.PIC discarded the food and was advised to keep TCS foods at or below 41F.

Proper date marking and disposition — Inspector Note: Observed various TCS food items like fish, chicken in walk in cooler and sushi bar that are not date marked.PIC advised to do date mark all the TCS, ready to eat foods in the coolers.