ICHIBAN RESTAURANT

High Priority - Raw animal food stored over or with unwashed produce. Observed shelled eggs over produce in stand up reach-in cooler weigh station. The manager moved the shelled eggs on bottom shelf beside produce. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.

Basic - Floors not constructed to be easily cleanable. Repeat Violation

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged escolar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the escolar. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution exceeded 200ppm. The operator diluted the solution to 100ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink behind the tea bar blocked by hanging cloth napkins. The operator removed the cloth napkins. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind the tea bar. The operator provided paper towels for the hand sink. Corrected On-Site

Basic - Buildup of food debris/soil residue on reach in cooler door handles.

Basic - Commercially processed reduced oxygen packaged escolar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the escolar. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed the license on display expired 12/1/2024.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a food preparation surface behind the tea bar. The employee properly stored the cell phone. Corrected On-Site

Basic - Floors not constructed to be easily cleanable in the kitchen. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed plastic containers of mayonnaise not stored 6 inches off the floor in the storage area. The operator properly stored the containers of mayonnaise. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a spoon handle not stored above krab mix behind the front counter.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal strainer in the handwashing sink behind the bar. Observed a sanitizer bucket stored in the handwashing sink at the server station. Observed utensils in the handwashing sink near the ice machine. Observed discarded rice in the handwashing sink behind the front counter.

Basic - Air conditioner vents soiled with an accumulation dust.

Basic - Clean wiping cloth supply not properly stored. Observed clean wiping cloths stored on the floor near the dining room rear exit. The operator properly stored the cleans cloths. Corrected On-Site

Basic - Floors not constructed to be easily cleanable. Repeat Violation

Basic - In-use knife stored in cracks between a food prep table and a reach in cooler on the cook line. The operator properly stored the knife. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 86F standing water behind the bar. The operator properly stored the utensils. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tapioca boba tea pearls (109F - Hot Holding) in the bar area. The operator added the tea pearls to the existing time for public health control form along with time they were prepared. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork prepared on site and held for more than 24 hours with no date mark.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used for rice in the kitchen. The operator removed the container. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the single door reach in cooler on the cook line door handle soiled with residue. Repeat Violation

Basic - Carbon dioxide tanks not adequately secured near the rear exit in the dining room.

Basic - Floors in the kitchen not constructed to be easily cleanable. Repeat Violation

Basic - In-use tongs stored on fryer door handle between uses. The operator properly stored the tongs. Corrected On-Site

Basic - Interior of reach in cooler near the fryers has exposed insulation.

Basic - No conspicuously located ambient air temperature thermometer in the counter top cold holding unit at the sushi bar.

Basic - Rear kitchen exit door has a gap at the threshold that opens to the outside.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored near powdered lemonade in the server station. The operator properly stored the sanitizer bucket. Corrected On-Site

High Priority - Container of medicine improperly stored near wine bottles in the wait station. The operator properly stored the medicine. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with broccoli. The operator placed the broccoli in food grade bags. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat sauces in the reach in cooler near the entrance to the kitchen. The operator properly stored the raw tuna. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in a reach in cooler in the kitchen. The operator properly stored the raw foods. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked noodles (48F - Cold Holding); tofu (49F - Cold Holding) in the reach in cooler on the cook line. The operator stated the items have been held over night. The operator discarded the foods.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles (48F - Cold Holding); tofu (49F - Cold Holding) in the reach in cooler on the cook line. The operator stated the items have been held over night. The operator discarded the foods. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoop for flour and soy sauce in the kitchen. The operator removed the containers for the foods. Corrected On-Site

Basic - Buildup of food debris/soil residue on reach in cooler door handles. Observed the microwave door button soiled with a buildup of food debris/soil residue. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an emplobackpack stored hanging near packaged food and equipment in the kitchen. The operator properly stored the backpack. Corrected On-Site Repeat Violation

Basic - Floors not constructed to be easily cleanable. Repeat Violation

Basic - Food stored on floor. Observed plastic containers of soy sauce and flour stored on the floor in the kitchen. The operator properly stored the container food. 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. Observed the scoop handle used for corn starch not stored above the food. The operator properly stored the scoop handle. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use scoop stored in 74F standing water behind the tea bar. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor in the waiting room station.

Exit door locked. For reporting purposes only. Observed the exit door in the rear of the dining room locked. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed mushrooms in the stand up reach in cooler in the kitchen. The operator properly stored the raw eggs. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee touch their bare arms with gloves then handle ready to eat broccoli without changing gloves and washing hands. The employee discarded the broccoli. Corrected On-Site

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed snapper as a menu item on the menu. The operator stated tilapia is being used as a substitute. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal strainer in the handwashing sink behind the tea bar. The operator removed the strainer. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink behind the tea bar. The operator provided paper towels for the hand sink. Corrected On-Site

Intermediate - No soap provided at handwash sink behind the tea bar. The operator provided soap for the hand sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a slime-like substance on the interior of the ice machine.

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Buildup of food debris/soil residue on microwave door handle.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the stand up reach in cooler in the kitchen. The operator discarded the tuna. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food preparation area on the cook line. The operator properly stored the cell phone. Corrected On-Site

Basic - Floors not constructed to be easily cleanable. Repeat Violation

Basic - Ice buildup in reach-in freezer at the entrance to the kitchen.

Basic - In-use tongs stored on the oven door handle between uses. The operator placed the tongs in the dish area for sanitization. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a ladle stored in 78F standing water behind the tea bar. Observed a ladle stored in 68F standing water on the cook line. The operator removed the ladles from the water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cold water handle for the handwashing sink in the kitchen soiled with food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in the reach in cooler on the cook line. The operator properly stored the employee beverage. Corrected On-Site

Rear exit door locked at the back of he dining area. For reporting purposes only. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw seafood stored over ready to eat sauces in the reach in cooler behind the sushi bar. Observed raw fish stored over cooked chicken in the stand up cooler in the kitchen. The operator properly stored the raw foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw soft shell crab (45F - Cold Holding); raw scallops (44F - Cold Holding) in the glass door reach in cooler in the kitchen. The operator stated the above foods have been held for less than 2 hours. The operator moved the above foods to another cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed rice in the handwashing sink at the sushi bar. The operator removed the rice. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for sugar and chicken broth in the kitchen. Repeat Violation

Basic - Carbon dioxide tanks not adequately secured near the rear exit of the dining room.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler behind the sushi bar and the wait station. The operator properly stored the employee foods. Corrected On-Site

Basic - Floors not constructed to be easily cleanable in the kitchen. Repeat Violation

Basic - Food stored on floor. Observed plastic containers of ginger stored on the floor behind the sushi bar. Observed a bag of seasoning stored on the floor of the dry storage area. The operator properly stored the seasoning. 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. Observed the scoop used for sugar not stored with the handle above the food behind the boba tea counter. The operator properly stored the scoop handle. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance near the fryers.

Basic - No handwashing sign provided at a hand sink used by food employees in the kitchen.

The rear exit door locked. For reporting purposes only. The operator unlocked the door. Corrected On-Site

High Priority - Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 10 parts per million of chlorine sanitizer. Observed operator setup 3 compartment sink for sanitizing after washing in dishwasher machine. Corrective Action Taken Priority: High Priority

High Priority - Observed: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook plate pickled ginger with bare hands. Informed operator and cook on bare hand contact regulations. Corrective Action Taken Priority: High Priority

High Priority - Observed: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice not to e marked employee stated it was prepared 1 hour prior. Employee then properly marked time on rice. Corrective Action Taken Priority: High Priority

High Priority - Observed: Toxic substance/chemical improperly stored. Observed wd40 chemical on shelf at cooks line above food and clean dishes. Observed operator move wd40 Corrected On-Site Priority: High Priority

Intermediate - Observed: 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. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 foodborne illnesses signage and reference material. Corrective Action Taken Priority: Intermediate

Intermediate - Observed: 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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Corrective Action Taken Priority: Intermediate

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards under prep table in kitchen soiled and worn. Priority: Intermediate

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Observed hand wash sink at boba tea station blocked by strainer in sink and boxes in front of sink. Observed operator remove items. Corrected On-Site Priority: Intermediate

Intermediate - Observed: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operator Employee Health Agreement Corrective Action Taken Priority: Intermediate

Basic - Observed: Bowl or other container with no handle used to dispense food. Observed plastic containers used as scoops in rice and sugar bins. Repeat 2-13-23 Repeat Violation Priority: Basic

Basic - Observed: Cutting board under prep table in kitchen has cut marks and is no longer cleanable. Priority: Basic

Basic - Observed: Floors in kitchen not constructed to be easily cleanable. Repeat 2-13-23 Repeat Violation Priority: Basic

Basic - Observed: Ice scoop handle in contact with ice at boba tea station. Observed operator correct scoop Corrected On-Site Priority: Basic

Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment in kitchen. Priority: Basic

Basic - Observed: Single-service coffee filters not stored inverted or protected from contamination. Observed operator correctly store filters. Corrected On-Site Priority: Basic

Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on counter throughout service and cooking areas. Observed operator place wiping cloths in sanitizer buckets. Repeat 2-13-23 Corrected On-Site Repeat Violation Priority: Basic

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over ready to eat krab in stand-up reach in cooler in the kitchen. Operator properly stored the raw pork. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw fish removed from original packaging stored over ready to eat cheesecake in reach in freezer in the kitchen. Operator properly stored the cheesecake. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic to go containers with no handle used as scoops in rice, vinegar, and sugar in the kitchen. Operator removed the to go containers from the food products. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed license on display expired 12/1/2022.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee hard boiled eggs not segregated form food to be served to the public in the stand-up reach in cooler in the service station. Operator removed the employee food. Corrected On-Site

Basic - Floors not constructed to be easily cleanable. Observed floors not easily cleanable in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign for employees in women's restroom.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves in stand-up reach in cooler with rust and pitted in the kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on prep table in kitchen. Operator placed the wiping cloths in the sanitizer solution bucket. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The operator set up 3 compartment sink. The manager changed out sanitizer bucket. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (51F - Cold Holding) in reach-in cooler. The operator moved raw shrimp into stand up reach-in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed cutting board over hand washing sink across from beside 3 compartment sink. The operator removed cutting board over hand washing sink. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed stand up reach-in cooler beside cook line not maintaining cold holding the ambient temperature was 53FF.

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish and beef. Operator rearranged reach in cooler.

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed to go style container in rice bucket. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen and server station in disrepair, damaged. Repeat Violation

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed floor tile throughout kitchen and server area in disrepair.

Basic - Food stored on floor. Observed buckets of soy sauce on floor. Operator moved to shelf. Corrected On-Site Repeat Violation

Basic - Interior of ice machine/bin with rust that has pitted the surface. Observed interior of ice bin rusted at screws.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of toaster ovens with food and grease debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods with grease build up. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved wet towel to sanitizer bucket. Repeat Violation