Ichiban Buffet

Ice melt was stored with containers of sauce near the side door. All chemicals must be stored in a designated area away from food, utensils and dishes. The ice melt was moved.

Wet, in use wiping cloths were stored on the counter. Wet, in use wiping cloths must be stored in proper strength sanitizer water. The wiping cloths were placed in proper strength sanitizer water.

Upon arrival, observed pan of fish filet and pan of shrimp "thawing" in cool water in pan. Proper thawing under cool water requires water to be running at a velocity to float off particles. As temp of pans below 41, PIC turned water back on. Cos.

Observed significant accumulations of grease, oil, tempura batter and carbon on wok rings. Clean rings at a frequency to prevent accumulations by 9/21/25.

The front kitchen door was open upon arrival and the back door was not tight fitting causing gaps. The doors must be kept closed and the screen door must be tight fitting.

Employee was drying plates with a cloth instead of air drying. All plates, pots and utensils must be air dried after washing.

Wet, in use wiping cloths were stored on the counter. Wet, in use wiping cloths must be stored in proper strength sanitizer water. The wiping cloths were placed in proper strength sanitizer water. Corrected on site.

Cardboard was used as a shelf liner throughout the kitchen. Use a hard plastic sheet that can be washed and sanitized if shelf liners are needed. Repeat.

Observed cardboard used as floor mat in server drink station. Cardboard removed during inspection. Corrected on site. Use smooth, non-absorbent, easily cleanable materials. (ex: rubber mats).

Observed grease and debris build-up on ventilation hood filters.