ICHIBAN SUSHI

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee was washing dishes in the two compartment sink with soap and water only then placed dishes into a bucket to dry. Discussed with employee to use dish washing machine to sanitize the dishes

High Priority - Raw animal food stored over or with unwashed produce.raw salmon over unwashed onions reach in Cooler by dish washing machine employee removed to proper storage Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat sauces soda fridge in sushi bar line

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice held overnight at 71 f degrees in rice pot in the dining room. No ph meter or approved variance

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks across from stove raw fish 45 f employee moved fish to freezer. 2nd temp 42 f Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice held overnight at 71 f degrees in rice cooking pot.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink used for purposes other than handwashing. Metal pan in hand washing sink by kitchen exit

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior in kitchen

Basic - Cardboard used to line food-contact shelves. In freezer by register. Frozen fish wrapped sitting on cardboard lining.

Basic - Employee eating in a food preparation or other restricted area. Employee eating on service line. Discussed with employee to not eat in a food preparation area.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching sugar in bin by the reach in coolers on cooks line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in pitcher at 82 degrees by miso soup station.

Basic - Insect control device installed over food preparation area. On sushi bar back side by dishes

Basic - Missing drain plug at dumpster.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials non-absorbent, smooth and easily cleanable. Black tape on handle of reach in soda cooler by sushi area.

Basic - Ripped/worn tin foil used as shelf cover. Shelf by reach in freezers on cooks line.

Basic - Standing water in bottom of reach-in-cooler. Bottom shelf on cooks line across from stove

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps stored over cut cabbage in reach-in cooler on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A carton of heavy cream (51F - Cold Holding) stored on prep table at cook line. Employee put it in reach-in cooler at time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of miso soup (108F - Hot Holding) stored on stove top. Operator reheating at time of inspection. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table on cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour bin. Operator moved handle up.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 78 F. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked. Warning - From follow-up inspection 2024-06-19: Food throughout kitchen not date marked. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation Warning - From follow-up inspection 2024-06-19: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near server station. Warning - From follow-up inspection 2024-06-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in freezer gaskets torn. Warning - From follow-up inspection 2024-06-19: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. In back screen door. Warning - From follow-up inspection 2024-06-19: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cornstarch lid cracked. Warning - From follow-up inspection 2024-06-19: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in corn starch. Warning - From follow-up inspection 2024-06-19: Scoop handle in corn starch Discussed with operator. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Warning - From follow-up inspection 2024-06-19: Time Extended

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave operator education packet. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation tables on cooks line.

Basic - No Heimlich maneuver/choking sign posted. Gave operator education packet. Corrective Action Taken

Basic - No copy of latest inspection report available.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler on cooks line.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing at room temperature. Manager placed items inside walk in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Buckets inside of hand-wash sink. Employee moved items. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board used to cut broccoli.

Basic - Food stored on floor. Tempura batter mix on floor. Employee placed food item on to shelf. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour bins soiled with old food debris.

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not locate written plan that inspector helped to fill out last inspection. - From follow-up inspection 2022-07-27: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen has a gap. - From follow-up inspection 2022-07-27: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning utensils in sink at front counter.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on cookline, employee replenished paper towels.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of kimchi in reach in cooler on cookline. Employee date marked.

Basic - Ice scoop handle in contact with ice. Observed at soft drink station.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook washing hands with gloves on in the three comp sink , Corrected action taken, inspector discussed with manager proper hand washing procedures. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Both handwash sinks in kitchen had items blocking them. We had operator move items.

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator did not have written plan so we helped operator fill out form. Corrected operator fill out written plan during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside of ice machine in kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over clean dishes in dish wash area , Corrected. Employee removed drink at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink was on shelf above back prep table.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has 2 inch gap.

Basic - Food stored on floor. Bulk oil on floor.

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The exterior of two storage containers were covered with dirt and debris. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers shelves have debris and soil residue.

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Light panel over dish washing area was out.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wiping cloths were on the food prep table.