Edo Japanese Grill

Inspector notes: Observed cooked sushi rice at 82*F, tapioca boba pearls at 70*F, tempura shrimp at 76*F, pre-made sushi rolls at 52*F and cut cabbage at 85*F when measured with a probe thermometer. Per PIC, all foods are held on 4 hour time as a control. No log or timestamp observed on any of the foods held on time as a control. Per PIC all foods had been prepared or removed from the cooler less than 4 hours prior. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control

Inspector notes: O CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed a buildup of residue on the inside of the soda nozzles in use at the drink fountain. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed utensils stored in ice water held at room temp. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: No consumer advisory for menu items that include raw fish. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection