ICHIBAN BUFFET

Intermediate - No soap provided at handwash sink. Operator provided soap at handwash sink next to three compartment Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Some items in walk in cooler

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Two ice machines in back kitchen area

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean equipment and utensils in bin under prep table

Basic - Cutting board has cut marks and is no longer cleanable. Green and white cutting boards in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table , operator moved away from prep table Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag next to ice machine , operator moved Employee keys on prep table on cooks line Corrected On-Site Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Near dish machine ares

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water , operator discarded water and clean and sanitized ice scoop Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cooks line soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line

Basic - Soy sauce container stored on floor in sushi /hibachi area

Basic - Stored food not covered. Raw chicken in walk in cooler not covered Crabs in walk in cooler not covered

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near dish machine area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over corn Cobb in sandwich top reach can college across from wok station Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Metal scrubber in hand sink by dish machine Corrected On-Site

Intermediate - No soap provided at handwash sink. Server side station Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several,items in walk in cooler Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Sugar container by server side station Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. By back door Corrected On-Site Repeat Violation

Basic - Employee beverage container on in clean pan across from dish machine Corrected On-Site Repeat Violation

Basic - In-use ice paddle stored on soiled surface between uses. Top,of ice machine Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line reach in cooler across from wok station Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Several ingredient bins on dry storage area Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Two 5# cans of ground bean sauce dented.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over corn in kitchen reach in cooler. Raw shelled eggs over canned goods in walk-in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in reach in cooler at cook line. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice not time marked. Operator immediately place time mark stamp on container. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in beverage area. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Spicy tuna container not date marked.

Basic - Bathroom facility not clean. Employee bathroom has foul order.

Basic - Carbon dioxide/helium tanks not adequately secured in beverage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles in kitchen prep area and at sushi bar. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purses hanging on prep shelves. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Kitchen employee wearing watch.

Basic - Employee with no hair restraint while engaging in food preparation. Cutting onions

Basic - Equipment and utensils not properly air-dried - wet nesting glasses in beverage service area. Repeat Violation

Basic - Food stored on floor. At sushi bar bucket of bean sprouts stored on floor. By walk-in cooler, open bucket of soy sauce stored on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on buffet line in standing water at 112F Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in freezer door soiled. Hood filters on wok station grease build up.

Basic - Raw fruits/vegetables not washed prior to preparation. Onions cut before washing,

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen tilapia in standing water. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on prep table. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Warning - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Bathroom facility not clean.Employee bathroom. Warning - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in cold holding units throughout the estate. Warning - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. Repeat Violation Warning - From follow-up inspection 2024-12-17: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar Raw fish ,45F 15 minutes. Unit was off. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense sugar at wait station, Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Dry storage shelves with rust that has pitted the surface.

Basic - Equipment in poor repair. Gasket torn in kitchen low boy unit.

Basic - Rear exterior door has a gap at the threshold that opens to the outside.