Ichiban Grill

Observed raw sushi salmon and tuna stored in same bin as RTE sushi shrimp and imitation crab in walk-in cooler.

Raw sushi salmon and tuna and RTE sushi shrimp and imitation crab sitting on wet cloth liner inside bin in walk-in cooler.

Soup dumped in sanitizer bin 3-compartment sink.

Multiple boxes of ginger ans seaweed not stored 6" off ground under front of sushi counter.

Crunch topping at sushi bar has scoop with no handle; Utensils not sitting in water at 135'F or higher.

Air vent dirty in women's restroom.

Light bulb out on left side of vent-hood.

Employee bag stored between cutlery; employee belongings stored between seaweed in front U.C.cabinet.

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.

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.

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.

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.

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

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.

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

Employee on back cook line wearing braclets.

Score not posted.

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

Multiple tubs wet stacked.

Small crockpots at grill and back kitchen not nsf approved.

Mop not hung to dry.

Employee food stored on chemical shelf.

Observed bin with shrimp & scallops being stored above prepped bins of onions & zucchini on shelf in walk in cooler.

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.

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).

Observed raw chickens stored next to raw steak on shelf in walk in cooler.

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.

Cardboard used as liner to protect SS items in grill area.

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.

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.

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.

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

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.

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.

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

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

Floors, kitchen equipment, and bulk food containers sticky and accumulated with food debris.

Multiple dented cans located at back kitchen storage rack.

Employee water bottles observed on back kitchen prep-table.

Shrimp tempura, egg rolls, and crab rangoons in 1-door reach-in freezer were not covered when not in active use.

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.

Mops in mop bucket not hung to dry.

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

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

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.

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.

Raw shrimp observed defrosting in designated veggie sink.

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.

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).

Wet-stacking observed above 3-compartment sink.

Outside dumpster door open.

Employee jacket stored on bags of rice in dry storage.