ICHIBAN BUFFET

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm. Operator was able to prime and reset dish machine to 100ppm. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handling cell phone,placed on gloves with no hand wash to scoop rice behind the sushi bar counter. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flies observed in the main prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the sliding door reach in cooler in the main cook line, raw fish over cooked pork ribs. Operator relocated the raw fish. In the walk in cooler, raw chicken stored on shelf over shrimp. Operator relocated the raw chicken. Corrected On-Site Repeat Violation Admin Complaint

High Priority - 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. Multiple items held on the buffet line utilizing time as public health control had recently been placed on the buffet line and no time mark added to the time board. Operator added time marking for the items. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards with build up of food residue staining.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to store dirty dishes at the hand wash sink closest to the three compartment sink. Operator removed the soiled dish. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap available at hand wash sink in the warewashing area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance by the ice chute. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk iced tea container. Operator removed the portion cup. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee beverages stored on top of the flip top reach in coolers on the main cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf over the three compartment sink, clean containers stacked while wet.

Basic - Floors, Walls, Ceilings, soiled/has accumulation of debris. Accumulation of debris on floor in prep area. Build up of mold like substance on the ceiling by the dishmachine.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple fly sticky tapes stored over prep station. Operator relocated the prep table from underneath the fly sticky tape. Corrective Action Taken

Basic - Food stored on floor. Container of potatoes in water stored on the floor of the main cook line. Employee relocated the soaking potatoes. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler and walk in cooler door gaskets soiled with mold like substance build up. Hood filters have accumulation of grease. Repeat Violation

Basic - Plumbing system in disrepair. Hand wash sink on the main cook line leaking into metal pan and then into floor drain. Operator has called someone to fix the leaking pipe. Corrective Action Taken

Basic - Stored food not covered. Open container of soy sauce stored uncovered in the prep area. Operator covered the soy sauce container. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on clean cutting boards or surfaces on the main cook line. Operator began removing the wet wiping cloths. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed sushi cook return to cookline and not wash hands. Addressed immediately and person washed hands and placed gloves on. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler. In the other walk in cooler raw beef over melons. Person in charge moved all to store properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. inside of make #2; noodles 47F; ( - Cold Holding). Noodles placed in walk in cooler. Shrimp 74F. Shrimp cooked immediately. Glass; chicken,pork, shrimp 55F, fish 46F; ( - Cold Holding). Temperature in glass cooler was 55F. Items out for 1 hour. Taken and placed in walk in cooler. Sushi; crab 47F, tuna 44F, salmon 47F; ( - Cold Holding). Items out 1hr. Placed in walk in cooler. On cold bar; mussels 56F. Out for 1 hr. Placed on ice. 2nd temperature was 42F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - 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. Missing on garlic in oil on sushi line. Person in charge time stamped. Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice bin has black/mold like substance on ice plate. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All ceiling tiles are soiled throughout kitchen. Vents are soiled as well.

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding is missing throughout kitchen. Corrected On-Site

Basic - Drain cover(s) missing. Missing at 2 sinks in kitchen.

Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor by fryers.

Basic - Floors not constructed to be easily cleanable. Grout is missing in between tile throughout kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at front of cookline. Can not read sign.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make #1 @ #2 are soiled. Lids on flour/ sugar are soiled. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Bottom shelf is rusted. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Tin foil on bottom shelf is torn.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacados at sushi. Person in charge removed and washed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage not labeled. Person in charge labeled. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 1) 1lb can of chocolate pudding dented on seam. Operator segregated can from main stock. Corrective Action Taken

High Priority - Pesticide/insecticide labeled for household use only present in establishment. 1) household pesticide present in establishment in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) raw chicken over raw salmon used for sushi in walk-in freezer when all product has been removed from manufacturing packaging. Person in charge moved salmon for sushi above chicken in walk-in freezer. 2) raw shell egg above cooked pork skewers in walk-in cooler. Person in charge moved eggs to below ready to eat food. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) garlic oil (54F - Cold Holding) on cook line not kept on time. Operator placed in reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is held over four hours. See stop sale. 1) while typing report inspector observed employees changing labels on food without changing food. Establishment keeps whole hot buffet bar and sushi bar on time that ended ate 1500. At 1520 the food had not been changed. Discussed with person in charge and they stated some food was changed before 1500. Establishment written procedures state they track time using blocks of four hours starting with 1100-1500.

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. 1) while typing report inspector observed employees changing labels on food without changing food. Establishment keeps whole hot buffet bar and sushi bar on time that ended ate 1500. At 1520 the food had not been changed. Discussed with person in charge and they stated some food was changed before 1500. Establishment written procedures state they track time using blocks of four hours starting with 1100-1500.

High Priority - 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. 1) Missing time stamps on Cooking flip-top cooler. Raw shell egg, pooled eggs, corn, cut lettuce. 2) Missing time stamps on hot buffet. Fried shrimp, corn, teriyaki chicken, octopus salad. Person in charge added time stamps to all products. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards throughout kitchen and sushi bar stained with food debris and black/green mold like substance. 2) food prep tables in kitchen heavily soiled with food products stuck in crevices and corners. Person in charge started to have employee wash and sanitize food prep tables. 3) Soda machine at wait station has black/green mold like substance on soda nozzles. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. 1) hand washing station in kitchen by ice machine blocked by large bowl of shrimp. Person in charge moved bowl of shrimp to access hand washing station. Corrected On-Site Repeat Violation

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. 1) wooden prep table in back kitchen has rotten wood and is falling apart.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 1) ice bin in kitchen has black/green mold like substance on deflector plate. Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1) two fly tapes hanging above food prep table with cutting boards and knives. The fly tapes had copious amounts of flys stuck to surface. Instructed operator to remove fly tapes from above food contact surfaces and food. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1) ceiling tiles damaged in dry goods storage area where bag n box food and single service items are stored.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) employee drinks on prep table near wok station. Person in charge removed all drinks from prep area. Corrected On-Site

Basic - Equipment in poor repair. 1) walk-in cooler 1 and 2, walk-in freezer, flip-top coolers have torn gaskets. Repeat Violation

Basic - Floor and wall tiles missing and/or in disrepair. 1) Missing and cracked tiles throughout kitchen on floor and wall.

Basic - Floor not cleaned when the least amount of food is exposed. 1) Floor is heavily soiled with food debris due to employees using floor drain as a drain station for food bins. Discussed with operator.

Basic - Food stored on floor. 1) employees prepping food in kitchen storing food on floor. Cabbage and raw beef being processed stored on floors. Person in charge had employee move food from floor to table. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) All gaskets in kitchen coolers, sushi bar coolers and wait station coolers are soiled with food and black/green mold like substance. 2) paper towel holder at hand washing station near ice machine soiled with food debris.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. A husky container is being used to store flour in.

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. In walk in freezer; raw chicken over beef. Person in charge moved chicken to store properly. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave kitchen with gloves on, then re-enter kitchen with same gloves on. Addressed immediately and person washed hands and placed gloves on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In WIC #1; shrimp, chicken, clams, pasta 45F; ( - Cold Holding). AT time refrigerator was defrosting. 2nd temperatures were 43F. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and 1/2&1/2 at front server station not dated. Person in charge dated yesterday am. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in back has food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Containers in front of kitchen hand washing sink. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles not labeled. Person in charge labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines in back have mold.

Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage; co2 tank not secured. Person in charge secured. Corrected On-Site

Basic - Equipment in poor repair. Gaskets on glass reach in cooler when you 1st enter kitchen and both make tables on cook line have soiled gaskets.

Basic - Food stored on floor. Container of Chicken on floor in walk in cooler. Person in charge moved chicken to shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door in sushi. Person in charge removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour/sugar, food containers soiled with food debris. Hood filters are soiled.

Basic - Stored food not covered. Flour/sugar containers are not covered. Person in charge covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature. Person in charge placed under water. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One dented can of mandarins in dry storage with dent along seam. Person in charge segregated to be returned to sender. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flying insects in back dry storage area.

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler raw beef stored over case of cucumbers, also raw shrimp stored over kale. In walk in freezer raw chicken no longer commercially packaged chicken stored over no longer commercially packaged shrimp. Person in charge began rearranging. Corrective Action Taken

High Priority - 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. Tempura sushi, butter, cabbage, chicken, held on time per person in charge with no time mark. Person in charge marked during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed pan, pair of tongs stored in hand wash sink by fryers. Person in charge removed. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Waste receptacles in womens restroom missing covers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on shelf above prep table. Person in charge removed. Corrected On-Site

Basic - Floors walls, and/or ceilings/has accumulation of debris. Ceiling above dishmachine with buildup of mold like substance. Wall in back prep area with debris buildup. Standing water on the floor in the corner of the back storage room. Also floor tile missing in kitchen by dishmachine.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell at ice cream station not turned on, person in charge turned on during inspection. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. By exit door by the ice cream section of Buffett.