Ichiban Japanese Restaurant, 620 Old Towne Road, Vestavia, AL 35216 - Restaurant inspection findings and violations



Business Info

Restaurant: Ichiban Japanese Restaurant
Address: 620 Old Towne Road, Vestavia, AL 35216
Total inspections: 3
Last inspection: May 15, 2012
Score
(the higher the better)

87

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
  • Potentially hazardous food meets temperature requirements during cold holding. Time as a public health control. Consumer Advisory used if required.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
  • Storage, handling, drying of clean equipment, utensils.
Oct 11, 2011 87
  • Approved thawing methods used.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Permit, Report, Other properly posted. Administrative requirements, HACCP plan
  • Storage, handling, drying of clean equipment, utensils.
  • Warewashing facilities: designed, constructed, maintained, installed, located, operated. Accurate thermometers, Chemical test papers.
  • Wiping cloths; clean, use limitations, stored.
Feb 7, 2012 90
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
  • Potentially hazardous food meets temperature requirements during receiving, cooking, hot holding, cooling. Pasteurized eggs used if required.
May 15, 2012 87

Violation descriptions and comments

Oct 11, 2011

3-301.11 Use gloves or utensils to handle ready to eat food.//Employee handled cooked rice with bare hands.//COS - rice discarded.
3-501.16 Maintain potentially hazardous food at 41 F or below.//Several containers of cooked rice was stored in WI cooler with dates of 10/05/11 - 10/10/11 at temperatures of 48 F.//COS - All rice was discarded.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.//Clean ice machine door. 4-601.11 Clean bottom of RI freezer.
4-903.11 Store clean equipment and utensils covered or inverted.//COS
5-501.113 Keep dumpster closed.

Feb 7, 2012

3-501.13 Thaw PHF: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.//Cease thawing shrimp in standing water.//COS
4-501.14 Clean dish machine and attached equipment regularly.//COS
3-305.14 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.
4-903.11 Store clean equipment and utensils covered or inverted.//Invert forks and spoons stored in utensil caddy so that handles will be touched.
5-205.11 Provide access to handsinks at all times.//Both handwashing sinks were occupied at beginning of inspection - (1) was filled with towels and (2) was covered with a tub.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean walls behind counter where cups are stored.//Clean walls in kitchen around prep sink and grill.//Clean ceiling tiles in kitchen area.
6-303.11 Provide at least 50 foot candles of light in food prep and ware washing areas.//Replace blown light bulbs in kitchen and under ventilation hood.
ADPH 420-3-22-.08 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.

May 15, 2012

3-301.11 Use gloves or utensils to handle ready to eat food.//Use gloves when preparing salads.//COS - salads were discarded.
3-501.14(A) Cool PHF from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time. PHF > 41F in cold holding unit due to improper cooling procedure following cooking.//Cooked rice from 05/14/12 stored in WI cooler at 51F - 53F.//COS - rice was discarded.
4-602.13 Clean non food contact surfaces as often as necessary to prevent accumulation of residue.//Clean fountain drink covers.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors, walls, and ceilings throughout facility.//Clean ceiling tiles in kitchen where dust accumulation is present.//Clean walls in kitchen area.//Clean floors in bar area. 6-501.11 Repair or replace damaged or missing ceiling tiles.//Replace damaged ceiling tile in mens restroom.

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