Ichiban Yakitori Sushi House
PASS W/ CONDITIONSFriday, November 29, 2024 at 6:33 PM
Violations Cited
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
Multiple violations noted on inspection - Providing proof that the PIC is not performing duties per code. All employees must be trained in food safety and sanitiation is it relates to their assigned duties per code I reviewed: Hand washing Ware washing Handling food safe - Sushi bar/kitchen/prep/etc Sanitation of equipment
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-302.12-PF
Food Temperature Measuring Devices (Pf)
No thin probe thermometer
Why This Matters
TEMPERATURE ABUSE: Without thermometers, 73% of foods are held at unsafe temperatures. Bacteria double every 20 minutes between 41-135°F. Undercooked ground beef (not reaching 155°F) causes E. coli outbreaks affecting hundreds.
Code Requirements
Provide calibrated probe thermometers immediately: One per cook station minimum, Range -40°F to 200°F, Accurate to ±2°F, Calibrate daily in ice water (32°F). Check temps every 2 hours for holding, always for cooking.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths not stored in a sanitizing solution - Kitchen/prep/sushi bar/ware washing
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-201.11-C
Equipment and Utensils-Durability and Strength (C)
Using plastic food strainers and food containers that are not made for commercial use
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
Worn cutting boards in kitchen/prep area
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-601.11-C
(B) and (C) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (C)
Cracked and broken plexiglass on sushi display
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.005/5-501.15-C
Outside Receptacles (C)
Clean grease bin and dumpster free of debris/grease
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Shampoo carpet throughout dining room Build up soils on floor walls ceilings and attachment (including pipes vents windows shelving)- Kitchen/Sushi prep/prep/ware washing/dining room/basement Built up dust on ceiling lights/fixtures in bathrooms C
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-202.110-C
Outdoor refuse Areas Curbed and Graded to Drain (C)
Ground surface under grease and trash storage not smooth durable easily cleanable
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Provide ceiling that smooth durable easily cleanable and non absorbant above all food storage and equipment storage in basement
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.114-C
Maintaining Premises Unnecessary Items and Litter (C)
Remove all food prep equipment from basement Remove all unused and unnecessary articles from establishment
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
L1
At time of my arrival and during the majority of inspection there was not an employee trained in anti choking
Why This Matters
Violations can contribute to foodborne illness if not corrected
Code Requirements
Must comply with all applicable food code requirements