Ichiban Japanese Restaurant and Sushi Bar

Observed cold TCS food that was stored above 41 F (pasta, shrimp, raw eggs). COS. All items discarded; facility realized that they have their coolers and rice cookers all plugged into the same power cord and that it had tripped the power cord. TCS food in the unit discarded and it is not to be stocked with TCS food until it has cooled down. Code: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed that the facility was attempting to cool food by both having it sitting out and by placing the covered container of cooling food into the non-operational prep top unit. COS. Items discarded due to unknown cooling times. Code: Cooling methods shall be appropriate to ensure that product cools and reachs the correct temperature benchmarks in the required time frame.

Observed roaches in the kitchen; observed that when starting the dishwasher, roach nymphs crawled out of the inside of the dishmachine/dishmachine control panel. Code: Pests shall be controlled and the conditions that promote the presence of pests shall be removed/inhibited.

Observed containers stacked while wet. Code: Containers shall be thoroughly air dried prior to stacking.

Observed that water was dripping from inbetween the ceiling panels of the walk-in cooler; no obvious contamination, drips are concentrated in the center of the walk-in, the walking path. Code: Facility shall be maintained in a state of good repair.

Observed employee belongings stored on top of/above food. COS. Removed. Code: Employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.

Observed facility was attempting to cool food by placing it on the front of the fryer and trying to cool food by wrapping it in plastic wrap and placing it in a cooler. COS. Items broken down, laid on plates, and put into cooler. CA: Cooling methods shall be appropriate to ensure that product cools and reachs the correct temperature benchmarks in the required time frame.

Observed accumulation of debris on floors, particularly under the shelves near the drink machine in the kitchen; observed water dripping in the walk-in cooler from the seams of the ceiling panels. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris; facility shall be maintained in a state of good repair.

Observed that the light at the dry storage by the back door was out. CA: Lighting intensity shall be appropriate.

Observed employee go back and forth between the 3-compartment sink and prep line cleaning/rinsing various utensils, employee played on their phone several times, and when an order came in the employee donned gloves and began to prepare food without washing their hands. COS. Employee was immediately stopped and made to wash their hands. CA: Hands shall be washed prior to working with food.

Observed raw salmon and raw tuna stored above seaweed and cream cheese at the sushi bar, observed raw shrimp stored over bamboo in a prep top on the line, and observed raw chicken stored above raw shrimp, neither in manufacturer packaging, in the reach-in freezer. COS. Reorganized. CA: Food shall be properly stored according to internal cook temperature requirements to prevent cross contamination.

Observed cold TCS food (spicy tuna, spicy crab, eel) stored above 41 F. Picture of ice bath attached. COS. To be discarded within 4 hours from when it was removed from mechancial refrigeration; the spicy crab and spicy tuna was sitting in an ice bath that was not made correctly, remade the ice bath for the facility to show them the proper way; eel was sitting on the counter without attempting to cold hold. CA: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed that the facility did not initially have the sushi rice marked with time; new rice was brought out and a time of 2PM was added to it, however, the rice shortly after 2PM (as the inspection started at ~2PM) temped 116 F. COS. Rice to be time marked to be discarded 4 hours from when it was no longer at 135 F or, if that time is unknown, then 4 hours from when it finished cooking. CA: TCS food that uses time as a public health control shall be properly labeled, tracked, and discarded according to the written time as a public health control policy.

Observed several foodborne illness risk factor and public health intervention violation that the manager was not addressing/correcting including hand washing, proper prevention of cross contamination, consumer advisory notification, time and temperature controls, and proper chemical usage and storage. CA: Facility shall prevent, identify, and address violations as they occur and maintain active managerial control over the facility.

Observed spray bottles that were not labeled. COS. Labeled. CA: Working containers of chemicals shall be properly labeled with the common name of the product.

Observed that the facility did not have verifiable means of showing employee health reporting requirement acknowledgement. CA: Facility shall have verifiable means of showing employee health reporting requirement acknowledgement.

Observed employee drinks in single-use containers without a lid and a straw and employee food and drinks were stored with and above food and food contact surfaces; items were stored on the line, at the sushi bar, and in the walk-in cooler. COS. Removed. CA: Employee drinks shall be stored in single-use containers with a lid and a straw and employee food and drink shall be handled to prevent contamination.

Observed that the facility has a written procedure for cleaning up vomit and diarrhea, however, they are unable to produce the items necessary for their plan (bleach, mop heads). CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed that the facility was missing the disclosure from the consumer advisory. CA: For food that may be consumed raw or undercooked, it shall have an identifying asterisk, a disclosure, and a reminder statement.

Observed that the facility is using laundry bleach as a sanitizer/disinfectant, it is not EPA registered, and it bears no writing that may indicate that it is intended for use in a food service establishment. COS. This bleach is not going to be used. CA: Chemicals shall be used according to their conditions of use.

Observed food stored in containers without the common name of the product (spices/powders on the line; chicken katsu and pork katsu that appear identical). COS. Labels added. CA: Food that is not unmistakably recognizable shall be labeled with the common name of the product.

Observed that the facility was selling sushi that was labeled as White Fish. CA: Food shall be honestly presented as the food that it is so as to not mislead the consumer, such as ensuring white fish is labeled as the fish it is.

Observed that the facility has a written notification of major allergens used, however, they only list shellfish and dairy despite having other major food allergens, such as fish and soy. CA: Facility shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.

Observed produce stored on the drainboards of the 3-compartment dish sink where it was exposed to the splash from the sink. COS. Removed. CA: Food shall be stored in a manner that prevents contamination, such as being stored to prevent exposure to splash or other contamination.

Observed that the facility had prepared raw salmon, wrapped it in plastic wrap, and then placed it buried into undrained ice. CA: Unpackaged food may not be stored in direct contact with undrained ice. Raw poultry and raw fish that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.

Observed wet wiping cloths stored on the counter. COS. Wet wiping cloths were removed. CA: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration between uses.

Observed in-use utensils stored in stagnant, not hot water. COS. Removed. CA: In-use utensils shall be stored in an approved manner such as under running water, in hot (135 F) water, in food with the handle stored above the level of the product, or in/on a clean container/surfaces.

Observed containers stacked while wet. CA: Containers shall be thoroughly air dried prior to stacking.

Observed bowls stored upright without overhead protection. CA: Containers/utensils/equipment shall be stored covered or inverted to protect from overhead contamination.

Observed single-use to go containers stored upright without overhead protection. CA: Single-use items shall be stored covered or inverted to protect from overhead contamination.

Observed that the facility was reusing single-use items, such as thin plastic containers that food was previously purchased in that may not withstand repeated wear and washing. CA: Single-use items shall not be reused.

Observed unsealed wood in the facility on shelves and under equipment. CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed that the facility was not covering food at the sushi bar. COS.Covered. CA: Food shall be stored covered.

Observed employee go to the 3-compartment sink, washed their finger tips at the 3-compartment sink, handled a soiled cloth, and then went and started to handle food. COS. Employee was stopped and made to wash hands. CA: Hands shall be washed prior to working with food.

Observed that the facility had rotten food in the walk-in cooler; facility was prompted to discard the food, but tried to keep the food and only wash it off. COS. Food was discarded under inspector supervision. CA: Food shall be safe and unadulterated.

Observed raw shrimp stored over soup and ready-to-eat food, observed raw chicken stored over raw beef, and observed raw chicken stored over cooked noodles. COS. Reorganized. CA: Food shall be properly stored according to internal cook temperature requirements to prevent cross contamination.

Observed cold TCS food (lettuce, tofu) stored above 41 F. COS. Discarded. CA: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed hot TCS food (soup, rice) stored below 135 F. COS. Discarded. CA: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.

Observed several foodborne illness risk factor and public health intervention violation that the manager was not addressing/correcting. CA: Facility shall have a person-in-charge who address and prevents foodborne illness risk factor and public health intervention violations.

Observed employee drinks not in single-use containers with a lid and a straw that were stored with and above food and food contact surfaces. COS. Removed. CA: Employee drinks shall be stored in single-use containers with a lid and a straw and shall be handled to prevent contamination.

Observed wet wiping cloths stored on the counter. COS. Wet wiping cloths were placed in a sanitizer bucket. CA: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration.

Observed that the facility was selling sushi that was labeled as White Fish. CA: Food shall be honestly presented as the food that it is, such as White Tuna/white fish should be labeled as Escolar.

Observed food stored in containers without the common name of the product (spices, sauces, squirt bottles). RCA: Label food with the common name of the product. CA: Food that is not unmistakably recognizable shall be labeled with the common name of the product.

Observed food stored on the floor at the sushi bar and in the kitchen. CA: Food shall be stored at least 6 inches off of the floor.

Observed bowl being used as a scoop that was stored in the product. COS. Removed. CA: In-use scoops shall have handles and shall be properly stored.

Observed wet nesting of containers. CA: Containers shall be thoroughly air dried prior to stacking.

Observed that the facility was reusing single-use items and manipulating single-use items, such as by cutting a jug to use as a scoop. CA: Single-use items shall not be reused.

Observed single-use items stored upright. CA: Single-use items shall be properly stored and protected from contamination.

Observed that not all ambient thermometers were properly calibrated/working. CA: Ambient air thermometers shall be properly calibrated and working.

Observed that the facility is using cardboard as a lining for shelves. CA: Nonfood contact surfaces shall be easily cleanable, smooth, and durable.

Observed that the facility was storing food directly in contact with grocery shopping bags. CA: Food contact surfaces including equipment and utensils shall be of sufficient thickness and durability to withstand warewashing and shall be safe.

Observed accumulation of debris on the inside of equipment. CA: Equipment shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed accumulation of debris on floors under and around equipment. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.

Observed employee belongings stored with and above food and food contact surfaces. CA: Employee belongings and activities shall be in designated areas that prevent contamination of food and food contact surfaces.

Observed that one of the lights was out in the storage area above the chest freezer, area is dark. CA: Lighting intensity shall be appropraite and sufficient.

All hand wash sinks must have hand drying provisions present. No paper towels at bar or prep area hand wash sinks. Provided paper towels while on site.

All single use items must be stored covered or inverted to protect from over head contamination. To go trays upright in sushi area and on top of cookline pass thru. Corrected while on site.

Walk in cooler door rusty and has hole in it due to rust. Repair door so it is smooth and easily cleanable.

Repair/replace damaged floor and cove base tiles so smooth and easily cleanable. Repeat violations.

Additional cleaning is needed of the hood and hood vent filters to remove grease build up and prevent fires.

Observed cold TCS food (raw beef, raw shrimp, salads, tofu, and raw tuna) that were stored above 41 F. COS. Items shall be discarded or cooked within 4 hours from when they were brought out. CA: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed that the facility was selling sushi that was labeled as White Fish. CA: Food shall be honestly presented as the food that it is, such as White Tuna/white fish should be labeled as Escolar.

Observed food thawing by being left on the counter. COS. Placed into a refrigeration unit. CA: Food shall be thawing using an approved method such as under cold running water, placing in a refrigeration unit, by cooking from frozen, or by microwaving and immediately cooking.

Observed scoops being stored in stagnant, warm (92 F) water. COS. Scoops moved. CA: In-use utensils shall be stored in hot (135 F), on/in a clean surface or container, or in food with their handles above the level of the product.

Observed plates and containers stored upright without overhead protection. COS. Burner plates were added to the stacks of plates. CA: Plates and containers shall be stored covered or inverted.

Observed that the facility was washing and reusing single-use items. COS. Items discarded. CA: Single-use items shall be used only once.

Observed accumulation of debris on floors and walls and under equipment. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.

Observed employee drinks not in single-use containers with a lid and a straw that were stored with and above food and food contact surfaces. COS. Removed. CA: Employee drinks shall be stored in single-use containers with a lid and a straw and shall be handled to prevent contamination.

Observed that the facility was selling sushi that was labeled as White Tuna. CA: Food shall be honestly presented as the food that it is, such as White Tuna should be labeled as Escolar.

Observed plates and containers stored upright without overhead protection. COS. Burner plates were added to the stacks of plates. CA: Plates and containers shall be stored covered or inverted.