Ichiban Yakitori Sushi House
PASSWednesday, August 13, 2025 at 3:49 PM
Violations Cited
590.002/2-301.14-P
When to Wash (P)
Observed no hand washing by employees Employees returning to work stations - Prep/ware washing etc and not washing hands I provide and discussed with PIC materials for proper hand washing
Why This Matters
ILLNESS TRANSMISSION: 70% of foodborne outbreaks traced to poor handwashing. Unwashed hands after restroom carry 10 billion bacteria including E. coli. One contaminated hand can spread bacteria to 7 surfaces in 10 seconds. Causes 48 million illnesses annually.
Code Requirements
Wash hands for 20 seconds minimum with soap and 100°F water: After restroom ALWAYS, Before food prep, After touching face/hair/clothing, Between raw and ready-to-eat foods, After handling garbage, Every 30 minutes during continuous prep, After any contamination risk.
590.004/4-601.11-PF
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Built up soils/black residue on interior of ice machine - Basement Multiple food contact containers are visibly soils with food and grease residue - Kitchen/prep/sushi bar/storage areas
Why This Matters
Improper equipment maintenance can harbor bacteria and contaminate food
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.006/6-301.11-PF
Handwashing Cleanser Availability (Pf)
No hand soap at hand sink (sushi bar) corrected on site by PIC
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Food containers in kitchen/prep/sushi/waitstations/basement storage not labeled
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 storage procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Wiping cloths not stored in a sanitizing solution - Kitchen/prep/sushi and ware washing areas
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.
590.003/3-305.11-C
Food Storage-Preventing Contamination from the Premises (C)
Large white food containers in basement storage stored under wooden ceiling attachment exposed nails and wires
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 storage procedures. Train all staff. Document corrective actions taken.
590.004/4-101.11-C
Characteristics-Materials for Construction and Repair (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 food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-101.11-C
Characteristics-Materials for Construction and Repair (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 food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
Worn cutting boards in kitchen/prep area/sushi prep areas
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.
590.004/4-602.12-C
Cooking and Baking Equipment (C)
Built up soils on all cooking equipment on cookling line
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Built up soils on shelving in basement storage/kitchen/prep/ware washing/sushi prep.
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.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Soils and dust etc build up on refrigeration - interior and exterior including shelving door handles gaskets etc. Ice build up on interior of chest type freezers
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.
590.004/4-903.11-C1
(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)
Bowls pots pans etc not being stored inverted - Kitchen/prep/sushi/ware washing/bathrooms/storage/walk in units
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.
590.004/4-904.11-C
Kitchenware and Tableware-Preventing Contamination (C)
Utensils at sushi bar not inverted
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.
590.005/5-501.11-C
Outdoor Storage Surface (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 590.005. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Built up soils on floor floor drains attachments - Kitchen/prep/sushi/ware washing/bathrooms/storage/walk in units Built up soils on walls light switches shelving attachments - Kitchen/prep/sushi/ware washing/bathrooms/storage/walk in units Built up soils on ceiling fixtures - heavy build up of dust on ceiling fixtures in main Kitchen/prep/sushi/ware washing/bathrooms/storage/walk in units
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
590.006/6-501.11-C
Repairing-Premises Structures Attachments and Fixtures-Methods (C)
Provide MFG approved fan cover on fan in walk in unit Provide ceiling that smooth durable easily cleanable and non absorbantabove 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 unused and unnecessary equipment debris etc from basement storage - Organize
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.