Food Service Establishment Closure

Food Protection Bureau

Environmental Health Division
385-468-3845

Ichiban Sushi & Asian Cuisine

______________________________________________________________________ 02/28/2018
_____________________
Establishment Name Closure Date
109 West 9000 South #111
______________________________________ Sandy
_______________________________ Utah
___________ 84070
____________
Address City State ZIP Code

This establishment was closed for presenting an imminent health hazard and the following violations:

1. Sewage waste is present in the kitchen from backed up floor drains.

2. The facility does not have the capacity to hold below 41° F due to the walk-in cooler not functioning properly (food measured at
45-46° F, ambient air measured at 48° F).
3. The facility does not have the capacity to provide hot water to all faucets during peak hours of operation.
4. Equipment surfaces that contact potentially hazardous foods are not being cleaned at least every 4 hours.
5. Boxed single service items (hand drying provisions) are stored on the floor.
6. There is no hand drying provision at each hand sink used by employees.
7. Dirty dishes are stored in the front hand sink.
8. There is not soap at each hand sink used by employees.
9. A bucket of food is stored on the floor.
10. Written procedures for using time as a public health control are not available .
11. Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from
temperature control (cooked shrimp measured 68° F).
12. A container of sanitizer concentration is stored next to, and within the splash-zone, of uncovered food.
13. Linens are being used to grip raw salmon.
14. Bowls are used for food scoops and are stored inside food containers.
15. Various ceiling tiles are missing in the dry storage room, making the surface not smooth and easily cleanable.
16. Wall surface in dry storage room is not finished to be smooth and easily cleanable.
17. Severely dented cans are stored with useable food products.
18. Personal beverages that require the handling of a cap and lip surface for use are not separated from food preparation areas.
19. Preparation sinks in the sushi bar are not indirectly drained.
20. Cooked crab is being held at 59° F on the counter, and was returned to the make table cooler.
21. Raw salmon is being held at 60° F on the counter, and was returned to the make table cooler.
22. Crab salad is being held at 45° F in the walk-in cooler.
23. Shelves in the walk-in cooler are not clean.
24. Areas of wall paint are in disrepair, in the state of chipping above uncovered food.
25. The hand sink is not sealed to the adjacent wall.
26. The entrance lacks "No Smoking" signage.
27. Potentially hazardous food stored for an undisclosed amount of time on the counter measured at 68° F (was discarded).
28. Wood shelves are damaged; no longer smooth, easily cleanable, and nonabosrbent.
29. Areas around the exterior door are littered.
30. Warewashing temperature at the three-compartment sink is not 110° F (measured at 95° F).
31. Pressurized cylinders are not secured.
32. The person in charge is unable to demonstrate knowledge of the relationship between the prevention of foodborne illness and
control of cross contamination.
33. Multiple floor drains are not draining properly and are backed up with waste water.
34. Package of raw fish is stored in contact with ready-to-eat food in the reach-in cooler.
35. Package of raw fish is stored in contact with ready-to-eat food in the walk-in cooler.
36. Various wall finished are damaged and not smooth or easily cleanable.
37. Various floor surfaces are damaged and not smooth or easily cleanable.
38. The floor in the walk-in freezer
Salt is dirty.
Lake County Health Department promotes and protects community and environmental health
39. The floor in the water heater room is dirty and has standingsaltlakehealth.org
water present.
40. A chemical spray bottle for degreaser is not labeled with the common name.