Ichiban Japanese Steakhouse

Observed employee personal drinks are improperly stored next to customer food.

Observed food handler is drinking from open cup in kitchen next to customer food.

Observed soap is not readily available at hand sink at sushi bar.

Observed paper towels are not readily available at hand sink at sushi bar.

Observed written procedure to go with EPA approved chemical for the clean-up of vomit and/or diarrheal events is not provided.

Observed pans of open salad are stacked allowing bottom of pan to touch food products directly. Use a barrier between pans to protect food items.

Observed containers of food on the floor behind sushi bar.

Observed wiping towels are not being stored in sanitizing solution in between uses.

Observed wiping towels are rinsed in the food preparation sink.

Observed handle of tongs is allowed to lay inside container of ready to eat food items directly touching food product.

Observed hands are being washed at the 3-compartment sink.

Observed non-food contact surfaces are not clean (ex. exteriors of fryers and shelves in the walk in cooler).

Observed scoops without handles are being stored in buckets of sauce (ex. bowls).

Observed Time/Temperature Control for Safety (TCS) foods do not meet the requirements of 41 degrees F or below.

Observed TCS foods do not meet temperature requirements of 135 degrees F or above.

Observed times are not documented for sushi rice that is being held under Time as a Public Health Control as stated on written procedure.

Observed fly strip with numerous flies stuck to the device is hanging above prepared bowls of food in kitchen.

Observed pans of open salads are stacked with bottom of pan directly touching food product. A barrier should be placed between food and pan.

Observed numerous live roaches present throughout kitchen. Last documented treatment provided by owner is June 5, 2025.

Observed scoop without handle (ex. bowls) are being stored in cooked rice. A scoop with a handle must be provided if scoop remains in the product.

Observed cooler behind sushi bar does not maintain 41 degrees F or below.

Observed non-food contact surfaces are not clean (ex. shelves in walk in cooler, shelves throughout kitchen, cook line equipment, gaskets, handles of equipment).

Observed floors and walls along baseboards and behind equipment are not clean.

Observed improper cooling methods are being implemented for prepared Time/Temperature Control for Safety (TCS) foods. Do not place large quantities of product in bus tubs during cooling process.

Observed most recent routine inspection report is not posted (score of 91 from 2023 is posted).

Observed utensil water at cook line is not at 135 degrees F.

Observed drill for mixing of food products is not food grade. Construction type drills are not approved for the preparation of food items.

Observed sanitizer is insufficient at dish machine (no dishes present).

Observed employee personal items are improperly stored in dry storage with customer food.

Observed employee personal food is stored by wok at cook line. (Repeat)

Observed open employee drinks stored on shelf above prep cooler.

Observed food handlers eating in kitchen.

Observed disinfectant for the clean-up of vomit/diarrhea events is not provided.

Observed pans/containers are washed with soap only and are not placed in sanitizing solution.

Observed insufficient sanitizer concentrations at the dish machine.

Observed container of lemons is being stored in ice used for customer drinks.

Observed each food handler does not wear a hair restraint. (Repeat)

Observed wiping towels are not being stored in sanitizing solution in between uses. (Repeat)

Observed employees washing hands in the sink designated for the preparation of ready to eat foods/vegetables.

Observed scoops without handles (ex. bowls) are being stored in food items. (Repeat)

Observed small cooler at sushi bar does not consistently maintain 41 degrees F and below.

Observed food handlers do not wash hands in between tasks: -with gloved hands put raw chicken on grill then go to touching clean plates. -with gloved hands dish washer washes dirty dishes in bus tub of soapy water then put away dishes that have been run through the dish machine -gloves on hands while preparing food but consistently touching wet wiping towel.

Observed employee food in cooler with customer food and open drinks on shelves above prep tables.

Observed paper towels are not readily available at the hand sink in kitchen or at hand sink at the sushi bar.

Observed hand sink is not accessible due to bucket being stored in the sink to fill with water.

Observed food on the floor behind sushi bar.

Observed each food handler does not each wear a hair restraint while handling food items.

Observed wiping towels are not being stored in sanitizing solution in between uses.

Observed insufficient sanitizer at ware washing area for the dish machine.

Observed non-food contact surfaces are not clean (ex. shelves, food debris in glass cooler, exteriors of coolers, crevices of cook line, exteriors of bulk food containers).

Observed floors behind equipment and along baseboards are not clean.

Observed holes in walls and ceilings in the dry storage area.

Observed employee personal items stored throughout on shelves for food items.

Observed hand washing signs are not posted at each hand sink.

Observed knives are being stored in the unsanitary crevices between equipment.

Observed scoops without handles (ex. bowls) are being stored in food items.

Observed improper cooling method for Time/Temperature Control for Safety (TCS) food. Do not use prep top cooler that is in constant use in front of cookline and do not over stack pans. (Rpt 1)

Observed most recent routine inspection is not posted.(Rpt 2)

Observed non-food contact surfaces are not clean (ex. shelves throughout, crevices of cookline, exteriors of food containers, gaskets). (Rpt 2)

Observed floor and walls along baseboards are not clean and maintained. Locations under cookline and shelving that may be harder to reach need the most attention.

Observed employee personal items stored throughout kitchen on shelves with food items. (Rpt 2)

Observed food handlers are not washing hands at appropriate times in between tasks: (ex. with gloves food handlers scoop raw meat products into bowls that have raw meat residue on exterior due to bowls sitting inside raw meat product then with same gloves handle plates that are clean for final cooked foods to go to customer for order).

Observed Time/Temperature Control for Safety (TCS) foods are not maintained at 41 degrees F or below. (ex. small container of shelled eggs on cart at 72 degrees F) (ex. scallops double panned in prep top cooler 54 degrees F at 1:44pm then increased in temperature to 56 degrees F at 2:11pm)

Observed cooked white rice in warmer is not being held at 135 degrees F or above (ex. rice temperature 92 degrees F to 131 degrees F)

Observed Time as a Public Health Control (TPHC) is being used for sushi rice. Written procedure is not provided. Time sheet is not accurate with exact discard times and times do not line-up with hours of operation. Owner states on time sheet discard is at 2:00pm. During inspection at 2:30pm same rice is still available for safe or service. (Rpt 1)

Observed unapproved Propane is at sushi bar for food preparation. During inspection owner switched the propane container with Butane. The same propane container was seen on a previous visit. This propane must not be used, it is a chemical that can be harmful and it is not approved.

Observed toxic chemical spray bottles are not labeled with common name.

Observed containers of food being stored on the floor in walk in cooler and at sushi bar. (Rpt 1)

Observed live and dead roaches in kitchen and dining area.

Observed bulk powders in large and small containers that are white in color and not easily identifiable are not labeled. (Rpt 1)

Observed bottles of clear liquids stored throughout kitchen not labeled. These items, if food, must be labeled to keep from getting them mixed with chemicals.

Observed "escolar" is being sold on menu as "white tuna" and "tilapia" is being sold as "red snapper". Food items must be clearly represented to the customer on the menu. (Rpt 1)

Observed improper cooling methods are being used for prepared TCS food items. (ex. large containers, quantity too much in containers, stacked containers).

Observed most recent routine inspection is not readily visible to customers. Frame may not be blocked by other items. (Rpt 1)

Observed scoops without handles (ex. bowls) stored in rice and other containers of white powders for cooking. (Rpt !)

Observed test strips are not provided to monitor sanitizer concentrations at dish machine and 3-compartment sink. (Rpt 1)

Observed non-food contact surfaces are not clean (ex. crevices of cook line, gaskets, shelves throughout, large/small food containers.) (Rpt 1)

Observed employee personal items stored throughout kitchen with food and food equipment. (Rpt 1)