Ichiro Hibachi Express

Observed establishment holding rice for sushi at 120F in a non-powered hot holding unit. Establishment stated rice was used just for lunch. CA: Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. COS: Instructed PIC to discontinue practice of TPHC until written procedures were provided and approved by the Health Authority. PIC discarded rice and pulled subsequent orders from the hot holding unit at 148F.

Observed chlorine sanitizer at 3 compartment sink with concentration exceeding the measurable range. CA: Toxic chemicals must be applied in accordance with the chapter. COS: PIC dumped and diluted chlorine bleach to 100ppm and rewashed affected pieces.

Observed floors with buildup of grease and food debris. CA: Nonfood-contact surfaces must be cleaned at a frequency to preclude the accumulation of debris. PIC stated that floors were scrubbed Saturday nights. EH recommends an increase in cleaning frequency.

Observed multiple food items stored uncovered in coolers. Observed non TCS sauces stored without covers. All food items must be stored with an appropriate lid to prevent contamination. COS staff added lids to containers without them.

Observed multiple containers of foods made in house commercially made foods removed from their original containers without date marking. All TCS foods and foods removed from their original containers MUST be date marked and labeled with the common name of the food item. COS date marks and labels added.

Observed bottles of cleaner without a proper label and stored next to clean dishes. COS label added and bottle moved.

Observed containers of food stored on the floor in the walk-in cooler and containers of single-use items stored on the floor in dry storage. All items must be stored at least 6" off of the floor. COS items moved or spacers added to raise them to the minimum height above the floor.

Observed employees in the main kitchen without proper hair restraints. Hair restraints must be worn whenever employees are in the kitchen. COS employees put on hair nets

Observed multiple dirty wiping cloths left on counters in the facility. All in-use wiping cloths must be stored in a sanitizer bucket with sanitizer of the proper concentration. COS staff put cloths in dirty linen bin.

Observed in-use knives stored between prep-top coolers and walls of the facility. These areas are not accessible for easy cleaning and may not be used to store in-use utensils. COS utensils removed and cleaned. Observed in-use spatula for rice not changed or cleaned as often as necessary and with debris. COS utensil cleaned.

Observed facility not following proper wash, rinse, sanitize procedures at their 3-compartment sink. Dirty dishes were placed in the rinse compartment which had food debris as a result. Utensils being washed were not washed in the proper compartment order. COS facility educated on proper use of the 3-compartment sink and all compartments sanitized before use.

Observed build-up of food debris, dust or dirt on cardboard used to protect surfaces. Observed build-up of debris in corners of coolers and on gaskets. Observed debris on the ceiling and handle of the microwave. Observed debris on seams of equipment and on the outsides of many containers. These surfaces must be cleaned with sanitizer as often as necessary to keep them clean. COS surfaces cleaned and cardboard replaced.

Observed shrimp on prep table with temperatures between 57-64 degrees. Observed cut vegetables in the walk-in cooler at 54 degrees. Observed portioned containers of ranch dressing stored at room temperature. Observed jelly for bubble tea labeled refrigerator after opening held at 47 degrees on ice bath. All TCS food in cold-holding must be held at 41 degrees or lower. COS shrimp on prep table and ranch containers discarded. Jelly and vegetables set to rapid cool.

Observed multiple food items stored uncovered in coolers. Observed non TCS sauces stored without covers. All food items must be stored with an appropriate lid to prevent contamination. COS staff added lids to containers without them.

Observed employee trimming nails in the back of the kitchen. All personal grooming should be done before employees enter the kitchen and nails kept trimmed and clean. COS employees trained on proper grooming.

Observed wiping cloths on the prep table when Inspectors arrived. All in-use wiping cloths must be stored in a sanitizer bucket with sanitizer of the proper concentration. COS staff put cloths in dirty linen bin.

Observed build-up of food debris, dust or dirt on cardboard used to protect surfaces. Observed build-up of debris in corners of coolers and on gaskets. These surfaces must be cleaned with sanitizer as often as necessary to keep them clean. COS surfaces cleaned and cardboard replaced.