Ichiban Ramen and Sushi Bar

4-2A: .04(4)(c)1(iv)Observed that multiple food items, such as boiled eggs, vegetables, noodles, and cooked chicken, on the prep table that was being stored uncovered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Person in Charge (PIC) covered all food items on the prep table.

15A: .05(6)(a)Observed that there was not a top (lid) to the large prep table in the kitchen. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: NCOS

6-1C: .04(6)(d)Observed several containers of rice in the walk in cooler that were labeled with the date of 11/12/25 had not cooled down to 41 degrees in the required time frame. Also observed chicken in the reach in cooler that was cooked 11/13/25 that had not reached 71 degrees within two hours. Temperatures are recorded in temperature chart. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Person in Charge (PIC) discarded rice.

11A: .04(6)(e)Observed that the rice that did not cool in the required time frame was being stored in deep, tightly covered containers. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: EH educated PIC on the proper cooling methods to ensure that foods cool down in the required time frame.

6-1A: .04(6)(f)Observed multiple TSC food items in the prep cooler in the sushi bar area that were not cold holding at 41 degrees or below. Temperatures are recorded in temperature log.

This is a second consecutive violation for this code provision. A 3rd consecutive violation may result in permit suspension. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in Charge discarded items.

1-2A: .03(2)(a)-(l), (n)There were muliple risk factots and public health intervention violations present at the inspecyion today. The person-in-charge(PIC) was not demonstrating active managerial control for food safety. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

1-2B: .03(3)(a)The Certified Food Safety Manager (CFSM) certificate that was posted in public view was expired. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment (Pf) Corrective Actions: Must have a valid CFSM certificate posted by 7/18/2024.

8-2B: .07(6)(b)Two bottles of chemicals were not labeled with the common name of the chemical Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Containers of chemicals were labeled at time of inspection.

10D: .04(7)(b)Receipts show fish that is labeled on the menu as red snapper is actually tilapia Foods must honestly presented on the menu. Corrective Actions: Must change menu to state that the fish labeled as red snapper is actually tilapia.

10D: .04(4)(d)Multiple working containers of oil and water are labeled with the common name of the food within. Working containers of food must be labeled wit the common anme of the food within. Corrective Actions: Must label all working containers of oil and water.

11A: .04(6)(e)Multipe TCS foods were in tighty wrapped or tightly lidded containers. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: These foods were either discarded or lid removed to speed up cooling.

11C: .04(6)(c)Raw pork and raw shrimp being thawed at room temperature. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Foods moved to a regrigerator to properly thaw.

12D: .04(4)(g)Dishes being washed in vegetable preparation sink. Raw shrimp and raw pork was placed on vegetable preparation sink drainboard. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Dishes removed from sink foods raw anumal foods moved from drainboard.

2-2B: .03(5)(j)1&2Employee placed drink on shelf over prep cooler. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drink was discarded.

5-2: .04(7)(e)According to the PIC the side of salmon is cooked to order. There is not an asterisk by the menu item to connect it to the consumer advisory foot note. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf) Corrective Actions: An asterisk must be placed on every menu for the side of salmon.

6-1A: .04(6)(f)Multiple time/temperature control fo safety (TCS) foods being cold held at above 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods moved to another cooler to cool rapidly.

6-1C: .04(6)(d)Cooked beef on top of prep cooler and cooked noodles in three door reach-in cooler were not on track to cool to 41 degrees F or below within 6 hours from cooking. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Cooked beef moved to another cooler to cool faster. Noodles lid removed to increase rate of cooling.

6-1C: .04(6)(d)Tuna and crab meat in prep cooler did not cool to 41 degrees F or below within 4 hours from preparation. Time/temperature control for safety foods must be cooled from preparation to 41 degrees F or below within 4 hours. Corrective Actions: Tuna and crab discarded

6-1D: .04(6)(i)Multiple time/temperature control for safety foods (TCS)on time as a public control were not marked with a time of preparation or a time to discard. TCS foods on time as a public health control must be marked with a time of preparation or a time to discard not to exceed 4 hours. Corrective Actions: Foods discarded.

6-2: .04(6)(g)Multiple time/temperature control for safety (TCS) prepared on 7/6/2024 and did not have a preparation date or a discard date. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Foods either discarded or labeled with a discard date.

8-2B: .07(6)(c)Two butane lighters were stoed in the food preparation area. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Butane lighters were moved to a loction seperate from food and food contact surfaces.