Ichiban Steak & Sushi Alpharetta

Food separated and protected — Inspector Note: EHS observed raw beef stored on the same shelf and immediately next to raw, unpeeled carrots in the walk-in cooler. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P CA: PIC to separate raw meat products from vegetables.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed that this location still needs a test kit for the dish machine. (CA) Advised the PIC to acquire test strips immediately. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floors, walls and ceiling in the kitchen need cleaning and repair. (CA) Advised the PIC to clean and repair the kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Observed the consumer advisory was not added to every menu. (CA) Advised the PIC to add the advisory to every menu. an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored on counter of bar area and not in sanitizing solution after use. COS: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.

In-use utensils: properly stored — Inspector Note: Observed several in-use utensils for TCS foods stored in still water below 135F throughout main kitchen. CA: All containers holding still water removed and utensils were washed and sanitized. PIC informed that if utensils are stored in water, water must be at 135F or above.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Facility unable to locate test strips for ware washing machine and sanitizing solution. CA: test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed several cups stored inside only hand washing sink at bar area. COS: Cups removed and PIC was informed that hand washing sinks are only to be used for hand washing, not storage.

Food separated and protected — Inspector Note: Observed raw chicken stored above raw shrimp inside prep cooler of main kitchen. Observed raw beef steak stored above broccoli inside reach inside cooler of main kitchen. Observed raw shelled eggs stored directly on top of vegetables. COS: Raw animal meat moved to the bottom to avoid cross contamination. PIC is informed that foods are to be stored by cook temperatures.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Consumer advisory is missing the disclosure for raw/undercooked sushi and steak. CA: Consumer advisory shall display the disclosure of items cooked to order before the reminder.

Proper cold holding temperatures — Inspector Note: Observed cooked white rice and raw shelled eggs stored on counter cold holding above 41F. Per PIC, rice is taken out of walk in cooler and stored on counter and heated per order. COS: Foods discarded. TCS foods cold holding shall maintain at 41F or below.

Proper hot holding temperatures — Inspector Note: Observed shrimp tempura, vegetable tempura, fried rice hot holding below 135F on counter of main kitchen. CA: Foods discarded. TCS foods hot holding shall be maintained at 135F or above.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most current inspection report was to posted. (CA) Advised the PIC that the most current inspection report must be posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floors, walls, and ceilings needed cleaning and repair. (CA) Advised the PIC that the facility needed cleaning and repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employees eating and drinking in the kitchen. (CA) Advised the PIC that employees are only allowed to eat and drink in designated areas separate from the food prep area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.