ICHIBAN SUSHI

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer - tray of raw chicken over shrimp, operator moved chicken to bottom

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at front counter - roe (47F - Cold Holding); spicy tuna (46F - Cold Holding); salmon (44F - Cold Holding); baby octopus (48F - Cold Holding); krab sticks (46F - Cold Holding), all were in walk in cooler overnight, moved to reach in cooler at 11:00, walk in cooler temperatures are at proper level. All food moved to freezer. Recheck -salmon 42F, spicy tuna 42F, roe 42F, baby octopus 42F, krab sticks 45F. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top on cook line

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubby stored in hand wash sink by cook line, opera removed Corrected On-Site

Basic - Food stored on floor. Pans of chicken, bucket of chicken on floor , operator moved to shelf Corrected On-Site

High Priority - Container of medicine improperly stored. Several containers of medicine stored on the sushi bar counter by food.

High Priority - Non-food grade paper/paper towel used as liner for food container. In the sushi area. The operator replaced the paper towels with food grade paper.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The soda gun at the front counter is soiled with slime. The fan in the reach in refrigerator that holds the salads had dust and mold-like substance. Repeat Violation

Basic - Dead roaches on premises. 3 dead roaches, inside the carbonator pump. The operator removed the dead roaches out of the carbonator pump and sanitized the area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A drink at the front container.

Basic - Floor soiled/has accumulation of debris. The floor under the high chairs in front of the restaurants contains solid debris, and the floor under and behind the fryer baskets and grill is soiled with grease and food debris.

Basic - Food storage container/container lid cracked or broken. 2 cracked containers. The operator discussed the cracked containers. Corrected On-Site

Basic - Ice scoop handle in contact with ice. The operator moved the ice scoop. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. The operator moved the tongs. Corrected On-Site

Basic - Missing drain plug at dumpster.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. All the reach-in coolers in the kitchen area are missing ambient air temperature thermometer.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The shelves in the walk-in cooler were soiled with food debris, and the steam rice maker lid was soiled with old rice. The side of the grill and fryer basket machines are soiled with grease. The operator cleaned the lid of the steam rice maker. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. The operator removed the old labels on the containers. Corrected On-Site

Basic - Plumbing system in disrepair. The faucet at the 3 compartment sink at the front counter will not stop dripping.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At the sushi bar area. The operator moved the bucket. Corrected On-Site

Basic - Screen in door torn/in poor repair. The back door in the kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above shredded cabbage. Operator relocated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Stained cutting boards on flip top in kitchen and bar

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at handwash sink to the right of the cookline. Operator stocked. Corrected On-Site

Basic - Plumbing system in disrepair. Handwash sink on the end of the cookline closest to back door is in disrepair. Faucet is not working properly. Operator has to turn on sink for the inspector and turn it off using a screw driver. There is a Handwash sink on the other end of the cookline. Discussed with Supervisor Benedict.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat then touched clean dishes without washing hands, discussed with manager proper hand washing procedure

High Priority - Employee washed hands with cold water. Water temperature 75F, discussed with employee to use warm water of 85F

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above sauces in walk in cooler, raw chicken moved to bottom shelf Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by cook area used to fill cup

Basic - Stored food not covered. Chicken, Rangoon not covered in walk in freezer

High Priority - Non-food grade paper towel being used as spice sachet in container of broth on cook line. Manager removed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed on cook make line: container of raw shrimp stored over container of cooked shrimp and cooked pork. Mamager fixed storage Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed excessive debris on rice cooker handle

Basic - Ice scoop handle in contact with ice. Manager moved scoop Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. In dish area Repeat Violation

High Priority - Container of medicine improperly stored. Vitamins on shelf above reach in cooler, vitamins removed Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for 7 seconds

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook put shredded carrots in plate with bare hands

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 8 fried shrimp sitting on cook line at 83F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 8 fried shrimp sitting on cook line at 83F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled

Intermediate - Required employee training provided by a person who is not a certified food manager. Yingxin Chen name and signature on food handlers training certifications, no CFPM number provided, does not have a manager certification

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice, bowl removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hats on Corrected On-Site

Basic - Food stored on floor. Bucket of beef on floor in walk in freezer

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All outside of cooking equipment soiled Repeat Violation Warning - From follow-up inspection 2023-05-22: Time Extended - From follow-up inspection 2023-07-17: Time Extended - From follow-up inspection 2023-08-16: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher thoughts dirty dishes then touched clean dishes loading and unloading dish machine. Discussed with operator proper training for hand washing. Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Trash can by back door and clothing containers in walk in cooler Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in little cooler over ready to eat wontons. Operator moved them Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Pan in sink, moved to dish area 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. Multiple items in walk in cooler not marked

Basic - Bowl or other container with no handle used to dispense food.since bin by back door Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones, wallets and other items on food prep areas. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled, as well as walls and ceiling.

Basic - Food stored on floor. Walk in cooler, walk in freezer , and in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment and under prep shelves.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed containers with divots in bottom not smooth and easily cleanable used to store bulk rice product. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Observed raw shrimp and lobster above precooked dumpling in cooler above ice machine. Operator removed and stored ready to eat foods on top shelf above raw shrimp and lobster. 2) Observed raw chicken stored above cooked sweet and sour chicken in fryer make table. Operator removed raw chicken and stored in bottom of unit below ready to eat chicken. 3) Observed raw shrimp, raw eggs and raw salmon stored above miso soup mix, produce in walk-in cooler. Operator removed and stored raw items away from ready to eat foods. Corrected On-Site

Basic - 1) Cutting board has cut marks and is no longer cleanable. Observed uptight boards on cook line with heavy grooves. 2) Equipment in poor repair. Observed gasket torn on wok make table. 3) Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to scoop sweet and sour chicken in fryer make table. Operator removed bowl. Observed large bowl used to scoop rice in rice storage in kitchen. Operator removed bowl and discarded. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles of barbecue cooker soiled with heavy accumulation of food debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on shelf above soda syrups next to ice machine.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door in kitchen on cook line. Operator removed tongs and stored appropriately. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Observed stove top heavily soiled with blackened grease and food debris. 2) Observed gaskets of chest freezer heavily soiled with mold like substance.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler shelves with heavy rust. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed containers of rice unlabeled in kitchen. Operator labeled at time of inspection.

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bags used to store wontons in inside of chest freezer. Beef in grocery bag in walk in freezer. Discussed with manager. Warning - From follow-up inspection 2022-04-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Records only go back until late December 2021. Warning - From follow-up inspection 2022-04-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled. Toaster oven at sushi bar soiled. Warning - From follow-up inspection 2022-04-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi rolls under "Ichiban Special Roll" section on menu not identified. Warning - From follow-up inspection 2022-04-07: To go menu and the cold appetizers part of in house menu does not identify which is raw or undercooked. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice held on time control, no written plan. Manager filled out written plan and printed during inspection. Corrected On-Site Warning - From follow-up inspection 2022-04-07: Only page 2 of 3 available Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn at reach in coolers on cook line. Warning - From follow-up inspection 2022-04-07: Time Extended

Basic - - From initial inspection : Basic - Floor drains soiled/has accumulation of debris. Warning - From follow-up inspection 2022-04-07: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-04-07: Time Extended