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Ichiban Japanese Restaurant in Covington receives a 62% on their recent health inspection

Ichiban Japanese Restaurant, located at 4152 Washington Street South West in Covington, received a score of 62 points out of a possible 100 points during their 03/06/2023 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1
1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16When asked questions regarding public health practices such as what temperatures foods need to be cooked to, held at, and reheated to, the Person In Charge (PIC) did not know the answers. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)
Corrective Actions: EH educated PIC on temperatures.

Violation #2
1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Based on today’s inspection, the PIC did not demonstrate knowledge for food safety practices. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Corrective Actions: NCOS

Violation #3
2-2B: .03(5)(j)1&2Observed several Dunkin Donuts cups on the prep table along with multiple water bottles and a package of crackers. PIC removed these items and placed them in the designated employee area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C)
Corrective Actions: PIC removed items.

Violation #4
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw shelled eggs being stored near butter and noodles in reach in cooler. Also observed raw unshelled eggs being stored ready to eat foods in reach in cooler. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P)
Corrective Actions: PIC rearranged items so that raw eggs were stored below ready to eat foods.

Violation #5
4-2B: .05(7)(a)1Observed Ice machine had a mold like substance on the inside. Equipment food-contact surfaces must be cleaned at appropiate times and often enough to preclude an accumulation of debris buildup. (C)
Corrective Actions: PIC cleaned ice machine and disposed of ice.

Violation #6
4-2B: .05(6)(n)Observed that the sanitization bucket did not have enough sanitizer for it to effectively clean tables. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine, sanitizer is must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)
Corrective Actions: PIC discarded water in bucket and replaced it with fresh sanitizer.

Violation #7
6-1D: .04(6)(i)Observed that PIC was using time control but did not have time control procedures. When using Time Control (TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P) 2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf) 3) foods not consumed before the discard time shall be discarded; (P) 4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P) 5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf)
Corrective Actions: PIC was given a time control procedure form to complete for items to be used on time control.

Violation #8
12B: .03(5)(g)Observed employee prepping food with a bracelet on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C)
Corrective Actions: PIC had employee remove bracelet.

Violation #9
12B: .03(5)(j)3,4PIC did not remove his apron upon leaving the kitchen. The outer layer of clothing of all employees shall be clean. Food employees shall wear clean outer clothing to prevent contamination of food, equipment, utensils, linen, and single-service and single-use articles. (C)
Corrective Actions: PIC placed on a clean apron.

Violation #10
12B: .03(5)(i)Observed employee preparing food without a beard guard. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2″). (C)
Corrective Actions: Employee was given beard guard.

Violation #11
14A: .04(4)(k)Observed several utensils being stored with the handle in the product. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: PIC removed the utensils.

Violation #12
17B: .06(5)(k),(l)Observed the lid on the dumpster was open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered. (C)
Corrective Actions: PIC closed the dumpster.

Violation #13
18: .07(5)(k)Observed back door does not seal all the way. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
Corrective Actions: NCOS

Additional Comments
All cold and hot held items were in compliance.
All foods in freezers frozen solid.
Note: Permit was printed for PIC.
Note: Time control procedure form was given to PIC to complete for the use of time control.
A follow-up inspection will be performed on or before March 16th.

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