Ichiban Japanese Restaurant and Sushi Bar

Observed cold TCS food that was stored above 41 F (pasta, shrimp, raw eggs). COS. All items discarded; facility realized that they have their coolers and rice cookers all plugged into the same power cord and that it had tripped the power cord. TCS food in the unit discarded and it is not to be stocked with TCS food until it has cooled down.

Observed that the facility was attempting to cool food by both having it sitting out and by placing the covered container of cooling food into the non-operational prep top unit. COS. Items discarded due to unknown cooling times.

Observed roaches in the kitchen; observed that when starting the dishwasher, roach nymphs crawled out of the inside of the dishmachine/dishmachine control panel.

Observed containers stacked while wet.

Observed that water was dripping from inbetween the ceiling panels of the walk-in cooler; no obvious contamination, drips are concentrated in the center of the walk-in, the walking path.

Observed employee belongings stored on top of/above food. COS. Removed.

Observed facility was attempting to cool food by placing it on the front of the fryer and trying to cool food by wrapping it in plastic wrap and placing it in a cooler. COS. Items broken down, laid on plates, and put into cooler.

Observed accumulation of debris on floors, particularly under the shelves near the drink machine in the kitchen; observed water dripping in the walk-in cooler from the seams of the ceiling panels.

Observed that the light at the dry storage by the back door was out.

Observed employee go back and forth between the 3-compartment sink and prep line cleaning/rinsing various utensils, employee played on their phone several times, and when an order came in the employee donned gloves and began to prepare food without washing their hands. COS. Employee was immediately stopped and made to wash their hands.

Observed raw salmon and raw tuna stored above seaweed and cream cheese at the sushi bar, observed raw shrimp stored over bamboo in a prep top on the line, and observed raw chicken stored above raw shrimp, neither in manufacturer packaging, in the reach-in freezer. COS. Reorganized.

Observed cold TCS food (spicy tuna, spicy crab, eel) stored above 41 F. Picture of ice bath attached. COS. To be discarded within 4 hours from when it was removed from mechancial refrigeration; the spicy crab and spicy tuna was sitting in an ice bath that was not made correctly, remade the ice bath for the facility to show them the proper way; eel was sitting on the counter without attempting to cold hold.

Observed that the facility did not initially have the sushi rice marked with time; new rice was brought out and a time of 2PM was added to it, however, the rice shortly after 2PM (as the inspection started at ~2PM) temped 116 F. COS. Rice to be time marked to be discarded 4 hours from when it was no longer at 135 F or, if that time is unknown, then 4 hours from when it finished cooking.

Observed that the facility is using laundry bleach as a sanitizer/disinfectant, it is not EPA registered, and it bears no writing that may indicate that it is intended for use in a food service establishment. COS. This bleach is not going to be used.

Observed several foodborne illness risk factor and public health intervention violation that the manager was not addressing/correcting including hand washing, proper prevention of cross contamination, consumer advisory notification, time and temperature controls, and proper chemical usage and storage.

Observed that the facility did not have verifiable means of showing employee health reporting requirement acknowledgement.

Observed that the facility has a written procedure for cleaning up vomit and diarrhea, however, they are unable to produce the items necessary for their plan (bleach, mop heads).

Observed spray bottles that were not labeled. COS. Labeled.

Observed employee drinks in single-use containers without a lid and a straw and employee food and drinks were stored with and above food and food contact surfaces; items were stored on the line, at the sushi bar, and in the walk-in cooler. COS. Removed.

Observed that the facility was missing the disclosure from the consumer advisory.

Observed food stored in containers without the common name of the product (spices/powders on the line; chicken katsu and pork katsu that appear identical). COS. Labels added.

Observed that the facility was selling sushi that was labeled as White Fish.

Observed that the facility has a written notification of major allergens used, however, they only list shellfish and dairy despite having other major food allergens, such as fish and soy.

Observed that the facility had prepared raw salmon, wrapped it in plastic wrap, and then placed it buried into undrained ice.

Observed produce stored on the drainboards of the 3-compartment dish sink where it was exposed to the splash from the sink. COS. Removed.

Observed wet wiping cloths stored on the counter. COS. Wet wiping cloths were removed.

Observed in-use utensils stored in stagnant, not hot water. COS. Removed.

Observed containers stacked while wet.

Observed bowls stored upright without overhead protection.

Observed single-use to go containers stored upright without overhead protection.

Observed that the facility was reusing single-use items, such as thin plastic containers that food was previously purchased in that may not withstand repeated wear and washing.

Observed unsealed wood in the facility on shelves and under equipment.

Observed that the facility was not covering food at the sushi bar. COS.Covered.

Observed employee go to the 3-compartment sink, washed their finger tips at the 3-compartment sink, handled a soiled cloth, and then went and started to handle food. COS. Employee was stopped and made to wash hands.

Observed that the facility had rotten food in the walk-in cooler; facility was prompted to discard the food, but tried to keep the food and only wash it off. COS. Food was discarded under inspector supervision.

Observed raw shrimp stored over soup and ready-to-eat food, observed raw chicken stored over raw beef, and observed raw chicken stored over cooked noodles. COS. Reorganized.

Observed cold TCS food (lettuce, tofu) stored above 41 F. COS. Discarded.

Observed hot TCS food (soup, rice) stored below 135 F. COS. Discarded.

Observed that the facility was storing food directly in contact with grocery shopping bags.

Observed several foodborne illness risk factor and public health intervention violation that the manager was not addressing/correcting.

Observed employee drinks not in single-use containers with a lid and a straw that were stored with and above food and food contact surfaces. COS. Removed.

Observed that the facility was selling sushi that was labeled as White Fish.

Observed food stored in containers without the common name of the product (spices, sauces, squirt bottles). RCA: Label food with the common name of the product.

Observed food stored on the floor at the sushi bar and in the kitchen.

Observed wet wiping cloths stored on the counter. COS. Wet wiping cloths were placed in a sanitizer bucket.

Observed bowl being used as a scoop that was stored in the product. COS. Removed.

Observed wet nesting of containers.

Observed that the facility was reusing single-use items and manipulating single-use items, such as by cutting a jug to use as a scoop.

Observed single-use items stored upright.

Observed that the facility is using cardboard as a lining for shelves.

Observed that not all ambient thermometers were properly calibrated/working.

Observed accumulation of debris on the inside of equipment.

Observed accumulation of debris on floors under and around equipment.

Observed employee belongings stored with and above food and food contact surfaces.

Observed that one of the lights was out in the storage area above the chest freezer, area is dark.

All hand wash sinks must have hand drying provisions present. No paper towels at bar or prep area hand wash sinks. Provided paper towels while on site.

All single use items must be stored covered or inverted to protect from over head contamination. To go trays upright in sushi area and on top of cookline pass thru. Corrected while on site.

Walk in cooler door rusty and has hole in it due to rust. Repair door so it is smooth and easily cleanable.

Repair/replace damaged floor and cove base tiles so smooth and easily cleanable. Repeat violations.

Additional cleaning is needed of the hood and hood vent filters to remove grease build up and prevent fires.

Observed cold TCS food (raw beef, raw shrimp, salads, tofu, and raw tuna) that were stored above 41 F. COS. Items shall be discarded or cooked within 4 hours from when they were brought out.

Observed that the facility was selling sushi that was labeled as White Fish.

Observed food thawing by being left on the counter. COS. Placed into a refrigeration unit.

Observed scoops being stored in stagnant, warm (92 F) water. COS. Scoops moved.

Observed plates and containers stored upright without overhead protection. COS. Burner plates were added to the stacks of plates.

Observed that the facility was washing and reusing single-use items. COS. Items discarded.

Observed accumulation of debris on floors and walls and under equipment.

Observed employee drinks not in single-use containers with a lid and a straw that were stored with and above food and food contact surfaces. COS. Removed.

Observed that the facility was selling sushi that was labeled as White Tuna.

Observed plates and containers stored upright without overhead protection. COS. Burner plates were added to the stacks of plates.