IKKO RAMEN SUSHI health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. / Liquid spillage and other debris observed in WI cooler and RI cooler located at front counter.

Allow utensils to air dry before stacking. / Wet stacking of metal pans on shelf at three compartment sink.

4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition./ (1) Damaged door on lowboy cooler at ramen station and (2) damaged gasket on lowboy cooler at front counter.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles. / Several employee bags and personal belongings stored on shelves in kitchen.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. / Two missing bulbs located at cooking station. 6-501.14 Clean men and women restroom exhaust vent cover. 4-301.14 Provide ventilation hood systems and devices sufficient in number and capacity to prevent accumulation of grease or condensation on walls and ceiling./ (1) Missing grease trough for ventilation hood. (2) Accumulation of grease on light bulbs and ceiling observed at ramen station. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / Dust buildup on WI cooler vents.

(A)(2) Maintain TCS food at 41 F or below. / The following foods were out of temperature ranging from 46F-51F: Chashu, chicken, and beef. PIC voluntarily disposed out-of-temp foods.

Prohibit the use of wood and wood wicker as a food contact surface except as specified In (B), (C), and (D) of this rule. // Observed staff using large wooden bowl to make sushi rice. Wooden bowl was stored in dry storage with standing water, wooden spatula and rice debris.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Debris in cabinet below fryers. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Food debris in crevice of make line cooler lid at Hibaci station. 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.//Heavy grease and food residue on top of stove.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Rice residue was observed inside rice cookers, including lid crevices, and inside rice containers holding rice from the previous day. EHS advised that all equipment must be thoroughly cleaned before adding new rice to the container at the Hibachi and Sushi station.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Several sauce bottles stored not labeled at food station.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Grease buildup at Hibaci Station.

Cease thawing TCS food at room temperature.// Several bags of frozen raw shrimp stored in 3rd compartment sink while thawing. 3-501.13 Thaw TCS food: 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.

(E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.// Fish stored in ROP packaging inside bottom RI cooler at sushi bar.

4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)//No sanitizer is being dispensed from dish machine.// EHS has assisted staff in setting up the 3 compartment sink in order to properly clean equipment.

Prohibit the use of wood and wood wicker as a food contact surface except as specified In (B), (C), and (D) of this rule. // Large wooden bowl used to make sushi rice stored in dry storage with standing water, wooden spatula and rice debris.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Debris on shelves in WI cooler and food spills in front sushi bar coolers.

Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.// Dirty toilets in restrooms. 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Leak faucet at 3 compartment sink and detached faucet at sushi hand sink.

Provide lockers or other suitable facilities for storage of employees’ personal belongings.// Staff personal coats stored on top of bags of rice and open box of mangos.

Store raw animal products below and away from produce and ready to eat foods. (preventive)// Raw salmons stored over open box of lemons. Plastic container of shrimp stored above open container of mushrooms.// 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)//Several trays of raw shell eggs stored next to cooked chicken.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Staff coffee cup sitting on top of prep table. 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Staff drinking while preparing food.

(A)(2) Maintain TCS food at 41 F or below.// Sushi Bar: Spicy tuna, sliced chicken, diced tuna and cut lettuce were all 47F stored on sushi makeline cooler. Cut tuna, sliced salmon 50F stored in sushi bar case.//Plastic container of torn lettuce 52F stored sitting on top of table in kitchen.//All were voluntarily discarded. 8-103.12 (A) Conform with approved procedures specified in variance or HACCP plan (such as providing an operable pH meter; calibrating pH meter properly; or measuring pH as required). //Staff was unable to calibrate pH meter correctly.