ICHIBAN JAPANESE STEAK & SUSHI

Observed several food items made day before not date marked (chicken broth and cooked broccoli, and rice). CA: Discussed date marking with pic. COS: pic discarded food.

Observed multiple potentially hazardous TCS foods (sauces prepared in-house, salads, cooked rice noodles) cold-holding above 41 degrees F in reach-in cooler in main kitchen. The digital thermometer read 47-49 deg F on the exterior. Multiple ambient thermometers in the cooler read 48 and 50 deg F. PIC stated cooler goes through defrost cycles every 30 minutes to an hour. CA: Discussed proper cold-holding temperatures with PIC. All food items were in the cooler less than 4 hours were moved to walk-in cooler to rapidly cool back down to 41 deg F. PIC will have cooler serviced by licensed cooler technician. Documentation of servicing will be required. Please call the Health Department at (706)295-6316 to have the cooler rechecked prior to storing TCS foods.

Observed multiple potentially hazardous TCS foods (cooked rice noodles, large tube of cooked rice, raw in-shell eggs, cooked broccoli) being held on the counter top above 41 deg F. PIC stated the large tub of cooked rice was going to be reheated. CA: Discussed properly cold-holding TCS foods when not in us. All food items were found to be out less than 4 hours and were moved to reach-in cooler and walk-in cooler to rapidly cool back down to 41 deg F or below. Also reviewed proper reheating and hot holding procedures with PIC.

Observed food service employee eating at grill prep area upon arrival to start inspection. Observed multiple plates of employee food on counter-top in main kitchen. Observed plate of food on counter at raw sushi prep station. CA: Discussed limiting employees to consuming food only in approved designated areas, separate from food preparation area with PIC. All employee plates were brought to dining area for consumption. Also discussed storing employee drinks in single service beverage cups with secure lid and straw.

Observed large quantity of raw shrimp measuring 58 degrees F in walk-in cooler covered in plastic wrap. PIC stated shrimp was thawed and deveined three hours prior and brought to walk-in cooler to cool. CA: Discussed and educated PIC on approved thawing and cooling methods. PIC designated employee to spread shrimp on larger sheet pan without plastic wrap and placed in walk-in freezer to properly cool back down to 41 deg F or below. PIC was educated on approved thawing methods and procedures.

Observed package of reduced oxygen fish (raw salmon) bearing label to be removed from packaging prior to thawing in reach-in cooler in sealed packaging at sushi prep area. CA: Discussed proper procedures for thawing raw fish with PIC. Raw fish must be removed from ROP packaging prior to thawing. Food service employee removed salmon from package and placed back in reach-in cooler to continue thawing. Also discussed scallops bearing label "pull back sealed corner during thawing."

Observed raw steak being prepared on prep top surface next to multiple large open containers of cut broccoli and onions. Corrective Action: PIC notified. The broccoli and onions were not directly contaminated and were able to be covered and relocated to the walk-in cooler away from raw animal food preparation. Educated PIC on separating raw animal foods from raw ready-to-eat foods (such as fruits and vegetables) during food preparation to protect from cross contamination.

Observed metal bowl of raw salmon stored in walk-in freezer above fully cooked pot stickers. Per the PIC, the raw salmon was for employee use. Corrective Action: Educated PIC on proper storage of raw animal foods and fully cooked and ready-to-eat foods. The raw salmon was relocated away from ready-to eat and fully cooked foods.

Observed person in charge not performing duties by ensuring all employees are properly trained and following food safety practices in the food service establishment. Observed food service employees removing gloves and changing tasks without washing hands. Observed food service employee cooking raw shrimp to be used on sushi without checking internal cooking temperatures. Observed large plastic colander of raw shrimp stored in the second compartment of the three-compartment sink. The raw shrimp was then moved to the third compartment by food service employee and placed near clean dishes that had been washed, rinse and sanitized. All dishes in this area were re-washed, rinsed and sanitized. Observed multiple food service employees lacking knowledge of a designated produce and raw meat sink in main kitchen area. Observed employee draining cooked shrimp in produce sink designated by PIC during inspection. Observed multiple food items, including house-made sauces, without common name label.

Corrective Action: Educated PIC on food safety practices, including when to wash hands, monitoring cooking temperatures, use of the sanitizing compartment only to thaw raw animal foods, proper storage of dishes and utensils to prevent contamination, labeling a designated produce sink to be used for that purpose only, labeling a designated sink for raw meat prep only, and labeling food items with their common name. All food service employees must be re-trained on food safety regulations to ensure compliance with the food code.

Observed mechanical dishwasher unit not utilizing sanitizer at the proper parts per million. No sanitizer was detectable through testing methods. Corrective Action: PIC will have mechanical dishwasher serviced and will notify Health Department. All food service employees will utilize the three-compartment sink for washing/sanitization.

Observed large open container of sushi crunch stored directly next to handwashing sink in front kitchen at the beginning of the inspection. Corrective Action: Discussed storing protecting food from contamination. The sushi crunch should be stored away from the handwashing sink and covered with a lid when not in use.

Observed large open container of ready-to-eat salad mix stored in dishwashing area near pre-rinse spray nozzle and soiled dishes. Corrective Action: Discussed proper storage of ready-to-eat foods with PIC. The salad mix did not appear to be directly contaminated and was able to be moved to the walk-in cooler to prevent contamination. PIC will retrain employees.

Observed wet wiping towels lying on food prep surfaces in kitchen area near raw animal food preparation. Corrective Action: Discussed proper wiping cloth storage and use.

Observed frozen raw foods exhibiting improper storage in walk-in freezer. Raw chicken above raw seafood, raw beef, and ready to eat foods. Raw beef stored above seafood. CA: PIC had storage of raw meats and ready to eat foods corrected and will educate employees about proper storage.

Observed various TCS items cold held above 41 degrees in reach in cooler in main kitchen. Garlic butter 46 degrees, raw shrimp 45 degrees, raw beef 45 degrees, raw chicken 45 degrees. All TCS foods were found to be removed from walk in cooler less than 4 hours before. CA: PIC had all TCS foods relocated to walk in cooler to cool to 41 degrees or below. PIC will have cooler serviced and will notify Health Department.

Observed potentially hazardous food held using time as a public health control with no time marking when food was cooked, and food was below 135 degrees F. (Rice-77 and 94 degrees F) time labeled was not correct time and shrimp tempura at 66 degrees with no time label. Food may not be served and was discarded

Person in charge not performing duties by ensuring all employees are properly trained and following food safety practices in establishment to eliminate the risk to the public. Personnel must be re-trained on food safety regulations to ensure compliance with code. This will be re-evaluated on follow-up inspection.

CFSM not performing duties by ensuring all employees are properly trained and following food safety practices in establishment to eliminate the risk to the public. Personnel must be re-trained on food safety regulations to ensure compliance with code. This will be re-evaluated on follow-up inspection.

Observed dishes in sushi area, utensils and peelers with buildup of food and black build up on peeler inside chef bag. CA: discussed cleaning procedures with pic-pic cleaned

Observed mechanical dishwasher unit not utilizing sanitizer at the proper parts per million. No sanitizer was detectable through testing methods. CA: PIC will have mechanical dishwasher serviced and will notify Health Department. PIC will utilize the three-compartment sink for washing/sanitization.

Observed wet wiping towels lying on food prep surfaces in sushi area and in contact with rice inside Rice cookers. CA: discussed wiping cloths storage and properly used.