Ichimi

The inspector came back, found the problems fixed and allowed the business to reopen.

• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • Basic: Floor area(s) covered with standing water. Observed by walk in cooler hand sink.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair.
• Handwash sinks and supplies
  • Intermediate: Handwash sink missing in warewashing or food preparation area.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Still Observed approximately 8 rodents droppings under Single service storage by bathrooms hallway. Observed approximately 6 droppings at floor by alcohol storage room. Observed approximately 5 droppings behind white freezers by storage next to exit back door. Observed approximately 5 droppings under three compartment sink. Observed approximately 4 droppings behind freezer by walk in cooler.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • Basic: Floor area(s) covered with standing water. Still observed standing water on floor inside walk in cooler under reach in cooler and three compartment sink.
  • Basic: Hole in or other damage to wall.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall rusted at walk in cooler.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed vegetables stocks and beef stock not dated. As per chef a day prior.
  • Basic: Working containers of food removed from original container not identified by common name. Observed flour container not labeled at prep breading area.
• Food protection and cross-contamination
  • High priority: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored inside ziplock bags stored on top of raw beef containers at reach in freezer by storage next to back door.
  • Basic: Food stored on floor. Observed container with soy sauce stored on floor by ware washing area. Observed cooking oil stored on floor by ware washing area.
• Employee health
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed new employee hired less than 60 days Shuzhao Yang. Provided form and read and signed.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee container stored on prep table front counter, next to clean cups and SS chop sticks.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Observed white chest freezers by storage room door next back door.
• Dishwashing facilities and test kits
  • Intermediate: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed green,red and blue cutting boards soiled by prep area by ware washing.
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • High priority: Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Employee started setting up three compartment sink.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers soiled at cook line.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean cups stored on front counter storage not inverted.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. Observed plumbing pipes under hand sink missing at front counter.
• Handwash sinks and supplies
  • Intermediate: Handwash sink missing in warewashing or food preparation area. Observed hand sink removed from walk in cooler. By cook line.
• Restrooms
  • Basic: Covered waste receptacle not provided in women's bathroom.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 18 rodents droppings under Single service storage by bathrooms hallway. Observed approximately 10 droppings at floor by alcohol storage room. Observed approximately 15 droppings behind white freezers by storage next to exit back door. Observed approximately 10 droppings under three compartment sink. Observed approximately 10 droppings behind freezer by walk in cooler.
• Floors, walls, ceilings and ventilation
  • Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
  • Basic: Floor area(s) covered with standing water. Observed standing water under three compartment sink and reach in cooler front counter.
  • Basic: Hole in or other damage to wall. Observed by storage and hallway bathroom wall.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by kitchen and walk in cooler.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At kitchen and prep area.
  • Basic: Floor soiled/has accumulation of debris. Observed floor heavily soiled inside walk in cooler, behind freezers by storage,by cook line and storage.