Ichigo Ichie Buffet

The inspector came back and found the problems fixed.

• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Floors, walls, ceilings and ventilation
  • Basic: Floors not constructed to be easily cleanable.

Problems were found that had to be fixed. The inspector will come back to check.

• Approved source; food safe and unadulterated
  • Intermediate: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
• Food protection and cross-contamination
  • Basic: Food stored on floor. - fish on floor at walkin freezer
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. - plastic cup no handle used to scoop pink sauce at walkin cooler
• Dishwashing facilities and test kits
  • Basic: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. - three compartment sink setup with sanitizer at middle bay. Employee observed washing dishes, sanitized, then rinse. Operator emptied sinks and reset for wash, rinse, then sanitize.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - fire extinguisher. Employee cleaned. - bottom shelf of prep table next to kitchen ice machine. Employee cleaned.
• Single-service items
  • Basic: Single-service articles not stored inverted or protected from contamination. - forks at server station
• Plumbing and backflow prevention
  • High priority: Spray hose at dish sink lower than flood rim of sink. - at dish station
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. - 1 on bottom shelf of beverage counter at server station. Operator removed and sanitized area
  • High priority: Roach excrement and/or droppings present. - around hinges of cabinet doors at server station
• Floors, walls, ceilings and ventilation
  • Basic: Floors not constructed to be easily cleanable. - deep grout lines in kitchen

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

• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses.
• Food-contact surfaces designed and maintained
  • High priority: Non-food grade paper/paper towel used as liner for food container.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
• Plumbing and backflow prevention
  • High priority: Spray hose at dish sink lower than flood rim of sink.
• Floors, walls, ceilings and ventilation
  • Basic: Floors not constructed to be easily cleanable.

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.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. - sushi using rice on Time as a Public Health Control observed in walk in cooler. Operator states from yesterday, saved for frying.
  • High priority: Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. - sushi rice and prepared sushi - cut watermelon
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. SUSHI STATION: operator states less than 4 hours - tuna (46°F - Cold Holding); - imitation crab mixture (47°F - Cold Holding); - salmon (44°F - Cold Holding) HIBACHI STATION; operator states less than 4 hours - bean sprout (59°F - Cold Holding); - cooked rice (60°F - Cold Holding); - cooked noodkes (60°F - Cold Holding) COOKLINE RIGHT; operator states less than 4 hours - cooked noodles (46°F - Cold Holding); - dumplings (44°F - Cold Holding); - raw crab (45°F - Cold Holding); - raw shrimp (44°F - Cold Holding) WALK IN COOLER LEFT; operator states less than 4 hours - cut tomato (46°F - Cold Holding); - cooked noodles (46°F - Cold Holding); - ribs (46°F - Cold Holding); - raw chicken (46°F - Cold Holding)
  • High priority: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - sushi rice
• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses. - tongs at wok system stored at front control knobs
• Handwashing and hygienic practices
  • Basic: Employee eating in a food preparation or other restricted area. - employee drinking at sushi station
• Food-contact surfaces designed and maintained
  • High priority: Non-food grade paper/paper towel used as liner for food container. - single use paper towel in contact with fish at sushi station
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood baffles - walkin cooler shelves soiled - exterior of bulk food containers
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - forks at server station
• Plumbing and backflow prevention
  • High priority: Spray hose at dish sink lower than flood rim of sink. - spray hose at dish station
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. - 8 on top dishwasher - 10 on shelf at dry storage - 16 on stored chairs at storage room upstairs.
• Floors, walls, ceilings and ventilation
  • Basic: Floors not constructed to be easily cleanable. - deep grout lines in kitchen
  • Basic: Floor area(s) covered with standing water. - below dish machine
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phones, beverages on counter at server station.
• Chemicals and toxic substances
  • High priority: Rodent bait not contained in a covered, tamper-resistant bait station. - on floor below stored chairs