Ichiban Grill

Observed cooked RTE shrimp in walk-in cooler stored with raw shrimp and below raw scallops. CA PIC instructed that items must be stored in correct storage order so as to prevent contamination with RTE items being above raw items. COS PIC moved shrimp to correct shelf.

Meat prep sink being miss-used with veggie's being washed and prepped in meat sink. Veggie produce can only be prepped in veggie produce sink.

Score not posted in restaurant

Utensils stored in water not at 135F or above.

Cardboard being used as liner on prep cart next to grill with items being stored on it

Produce stored in plastic bags in walk-in

Utensils stored in non-NSF crockpot

Observed food employee on grill line clean spatula on side of garbage can, then proceed to actively sook with the same spatula on grill. CA PIC instructed to change utensils every 4 hours, keep utensils under water at at least 135F or wipe utensil with clean sanitizer rag. COS PIC had employee switch spatula out for new one.

Observed handwashing sink in front next to sushi station with no soap. CA PIC instructed that all handwashing sinks must be stocked with soap at all times. COS PIC replaced soap at handwashing sink.

Observed avocado, ginger, wasabi, and tempura crunch at front sushi bar not covered when not in active use. CA PIC instructed that items must be covered/sealed when not in active use so as to prevent contamination. COS PIC instructed employee to cover items.

Multiple sauce bottles at sushi bar out of original packaging not labeled.

Pot of egg drop soup cooling at room temperature on stove, not by approved method.

2 boxes of salmon and pan of prepped salmon stored on floor of walk-in freezer

Employee on back cook line wearing braclets

Small crockpots at grill and back kitchen not nsf approved

Mop not hung to dry

Employee food stored on chemical shelf

Score not posted

Water for utensils at grill line in crockpot at 132F; scoop with no handle in hibachi rice

Multiple tubs wet stacked

Observed bin with shrimp & scallops being stored above prepped bins of onions & zucchini on shelf in walk in cooler. CA: PIC instructed raw foods must be stored in correct storage order to prevent cross contamination. COS:PIC had employee move shrimp & scallops to correct shelf.

Observed diced chicken & tofu being held in top section of prep table in back kitchen held above 41 degrees(F) & unable to verify; observed talapia, escolar, imitation crab,tuna,& shrimp in sushi display above 41 degrees(F) and unable to verify. CA: PIC instructed food items must be kept at 41 degrees(F) or below. COS: PIC had employee discard diced chicken, tofu, talapia, escolar, imitation crab, tuna, & shrimp.

Observed sushi rice at sushi bar not timed with date made. Sushi rice not labeled since May 28th on log sheet. Employee stated rice was made at 10:30 am. CA:PIC instructed items using time must be marked for 4 hours when left at ambient temperature. COS:PIC had employee time rice with 4 hours.

Observed multiple items in walk in cooler not date labeled (noodles, steak prepped, shrimp, & scallops). CA: PIC instructed foods must have date label with 7 days marked. COS:PIC had employee label food bins.

Observed raw chickens stored next to raw steak on shelf in walk in cooler. CA: PIC instructed raw foods must be stored in correct storage order to prevent cross contamination. COS:PIC had employee move chicken wings to correct shelf.

Observed Sushi rice at sushi bar not timed with date made; eggs stored on counter at flat top grill not timed with time out of cooler at ambient temp. CA: PIC instructed items using time must be marked for 4 hours when left at ambient temp. COS: PIC timed items with 4 hours.

Observed rice cooker lids stored in HW sink next to 3-compartments sink; front sushi bar HW sink storing thawing tuna, HW sink near flat top grill storing brillo pads. CA: PIC instructed HW sink can only be used for HW and storing items. COS; PIC removed items from all HW sinks.

Observed multiple items in walk in cooler and under counter sushi bar cooler not date labeled (cream cheese, lettuce, mushrooms, smoked eel). CA"PIC instructed all RTE/TCS foods must have date labeled with 7 days marked. COS:PIC date marked items.

Observed raw tuna thawing in hand washing sink not under continuously running water

Cardboard used as liner to protect SS items in grill area

Multiple Non-NSF approved crockpots used throughout kitchen

Excess grease build-up on vent hood above flat top grill

No designated fecal/vomit cleanup kit readily available. CA: PIC instructed to either obtain/procure procedures and a kit (either off food truck or individually made for accidents that may happen)

No drive-thru score posted and previous score hidden behind shelf

Ice build-up in walk in freezer; under-counter cooler below Sushi display holding Non-TCS Foods such as sauces, tofu, & canned fish not reading 42 degrees(F) or below. Reading about 50 degrees(F) from indoor air thermometer

No QUAT test strips for 3-compartment or buckets. COS: Gave PIC my extra pair of test strips

Dumpster door open

Employee ice-cream and water bottom not stored in personal belonging bin in walk-in freezer

Molded egg noodles in a grocery bag & rotten/molded tomatoes (all of produce box) located in walk in cooler. CA: PIC discarded items and was informed to conduct frequent inventory checks.

Employee water bottles observed on back kitchen prep-table. CA: PIC informed of proper drinks allowed in kitchen area. Disposable cup with disposable lid & straw ONLY.

No paper towels located at HW sink near grill station. CA; PIC to keep paper towel dispensers stocked at all times

Shrimp tempura, egg rolls, and crab rangoons in 1-door reach-in freezer were not covered when not in active use. CA: PIC informed to properly re-seal/cover all food items not in active use

Floors, kitchen equipment, and bulk food containers sticky and accumulated with food debris. CA: PIC informed to increase cleaning frequency

Multiple dented cans located at back kitchen storage rack

Employee purse observed sitting on front prep table near drive-thru window & employee phone laying on mayonaise on back kitchen dry storage rack

Rice scoops observed sitting in water at 122 degrees (F)>must be at least 135 degrees (F). Bulk sugar scoop handle observed laying in product. Soup bowl with no handle laying in dry tempura bulk product

Prep table cutting board observe heavily scored

Multiple produce items stored in grocery bags in walk in cooler & freezer

Mops in mop bucket not hung to dry

Freezer bags/pans with egg rolls, crab rangoons, shrimp tempura, etc not covered in Reach-In Freezer>CA: PIC covered food items as all food not in current use must be properly re-sealed/covered

3-Cpmpartment sink quat sanitizer observed below 150ppm>CA: PIC drained 3-compartment sink & re-made sanitizer solution to maintain minimum ppm.

Light seen through weather stripping at back door

Most recent inspection report/score from 11/16/23 not posted for public viewing

Soup bowls with no handles laying in sauces

Wet-stacking observed above 3-compartment sink

Raw chicken, steak, and shrimp stored above cooked and RTE chicken>CA:Raw foods must be stored away and segregated from RTE foods. PIC re-arranged walk-in cooler

Unwashed vegetables stored above washed vegetables & RTE foods>CA: unwashed vegetables must be stored away & segregated from washed produce & RTE foods. PIC re-arranged walk-in cooler

Chicken (cooked) in deep dish tubs sitting above grill and prep-table observed @ 104 degrees (F) or cold held at 41 degrees (F). PIC removed chicken from deep dish pans and transferred to shallow for cooling in walk-in cooler as was made 45 mins previously.

Consumer advisory for raw/under cooked products not located on both in house & to-go menus on each page raw/under-cooked items are offered>CA:consumer advisory notices must be located on all menu pages offering raw/under-cooked items. PIC advised to send re-vised menu to abigail.davis@dph.ga.gov for review

Shrimp observed thawing in non-running water at 40 degrees (F) (stagnant)

Sushi ginger & bottled drinks not stored 6 inches above floor underneath sushi station

Sanitizer bucket NOT in use-observed less than 150ppm

Raw shrimp observed defrosting in designated veggie sink

Wet-stacking observed above 3-compartment sink

Outside dumpster door open

Employee jacket stored on bags of rice in dry storage

Soup bowls with no handle laying in sauces, rice, flour, tampura starch, etc.

Rice scoop at sushi station & main kitchen prep-table stored in stagnant water and not 135 degrees (F)