ICHIBAN SUSHI
4928 NW 39 AVE
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 12/21/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 20 roaches hiding on the door hinges of reach in cooler on cooks line, 2 under sheet pan shelf next to sushi bar swinging door, 2 on wheel well of large reach in freezer in prep area, and 3 on wheel well of another reach in freezer in prep, 1 crawling on the front of ice machine. **Warning** - From follow-up inspection 2024-12-19: Observed approximately 15 on metal pole between steam table and reach in cooler on cooks line, 3 on the metal tables on the front line, 10 on electrical outlet on Cooks line next to reach in cooler and steam table, 10 on back wheel well of reach in freezer next to sushi door, 4 under bulk seasoning bin. Also observed approximately 10 dead roaches under wheel well of middle reach in freezer in prep area. **Time Extended** - From follow-up inspection 2024-12-20: Observed the following number of dead roaches in the following locations: One dead in the bathroom hallway One in dead in the ladies restroom Two dead in front of the sushi bar Two dead in oil storage area Six dead under the fliptop make table in Kitchen One dead next soda dispenser in Kitchen? One dead next to ice machine Two dead in kitchen walkway Two dead by door, leaving kitchen to front counter Five dead next to reach in cooler by door heading to sushi bar Three dead and sushi bar area One dead behind glass door reach in cooler in kitchen Five dead under stove on cook line Observed the following number of live roaches in the following locations: One live under the flower bin in the kitchen Four live next to steam table and kitchen One line between ice machine and reach in cooler and kitchen Three live on counter sushi bar One live under glass door reach in cooler in kitchen **Time Extended** - From follow-up inspection 2024-12-21: Two dead roaches on floor in kitchen below prep sink. One dead roach on floor in kitchen below dry storage shelving. Two dead roaches on floor in kitchen below equipment at cookline. One dead roach on floor in kitchen below prep table near bar entrance. One dead roach on floor in kitchen inside storage closet. One dead roach on floor in kitchen near fountain machine. One dead roaches on floor in kitchen below dish machine. One dead roach on floor in kitchen below three compartment sink. One dead stuck to side of reach-in cooler near kitchen entrance. Employees began cleaning areas during this inspection. **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (48,50F - Cold Holding); egg wash (51F - Cold Holding); shrimp (50F - Cold Holding); eggroll (49F - Cold Holding); chicken (49F - Cold Holding) items in small reach in cooler on cooks line, no ambient thermometer in unit, establishment just opened for the day and items sitting in cooler overnight, also the interior back wall is completely frozen/covered in ice blocking any air flow in unit. See stop sale. lobster (47F - Cold Holding) item in sushi display case next to hot cooling items, operator moved cooling items and lobster to a larger cooler to finish cooling rather than in smaller display reach in cooler. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-19: **Time Extended** - From follow-up inspection 2024-12-20: No items in sushi display at time of inspection. **Time Extended** - From follow-up inspection 2024-12-21: No foods stored inside unit. **Time Extended**
Food safety inspection conducted on 12/21/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 12/20/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 20 roaches hiding on the door hinges of reach in cooler on cooks line, 2 under sheet pan shelf next to sushi bar swinging door, 2 on wheel well of large reach in freezer in prep area, and 3 on wheel well of another reach in freezer in prep, 1 crawling on the front of ice machine. **Warning** - From follow-up inspection 2024-12-19: Observed approximately 15 on metal pole between steam table and reach in cooler on cooks line, 3 on the metal tables on the front line, 10 on electrical outlet on Cooks line next to reach in cooler and steam table, 10 on back wheel well of reach in freezer next to sushi door, 4 under bulk seasoning bin. Also observed approximately 10 dead roaches under wheel well of middle reach in freezer in prep area. **Time Extended** - From follow-up inspection 2024-12-20: Observed the following number of dead roaches in the following locations: One dead in the bathroom hallway One in dead in the ladies restroom Two dead in front of the sushi bar Two dead in oil storage area Six dead under the fliptop make table in Kitchen One dead next soda dispenser in Kitchen? One dead next to ice machine Two dead in kitchen walkway Two dead by door, leaving kitchen to front counter Five dead next to reach in cooler by door heading to sushi bar Three dead and sushi bar area One dead behind glass door reach in cooler in kitchen Five dead under stove on cook line Observed the following number of live roaches in the following locations: One live under the flower bin in the kitchen Four live next to steam table and kitchen One line between ice machine and reach in cooler and kitchen Three live on counter sushi bar One live under glass door reach in cooler in kitchen **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (48,50F - Cold Holding); egg wash (51F - Cold Holding); shrimp (50F - Cold Holding); eggroll (49F - Cold Holding); chicken (49F - Cold Holding) items in small reach in cooler on cooks line, no ambient thermometer in unit, establishment just opened for the day and items sitting in cooler overnight, also the interior back wall is completely frozen/covered in ice blocking any air flow in unit. See stop sale. lobster (47F - Cold Holding) item in sushi display case next to hot cooling items, operator moved cooling items and lobster to a larger cooler to finish cooling rather than in smaller display reach in cooler. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-19: **Time Extended** - From follow-up inspection 2024-12-20: No items in sushi display at time of inspection. **Time Extended**
Food safety inspection conducted on 12/20/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 12/19/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 20 roaches hiding on the door hinges of reach in cooler on cooks line, 2 under sheet pan shelf next to sushi bar swinging door, 2 on wheel well of large reach in freezer in prep area, and 3 on wheel well of another reach in freezer in prep, 1 crawling on the front of ice machine. **Warning** - From follow-up inspection 2024-12-19: Observed approximately 15 on metal pole between steam table and reach in cooler on cooks line, 3 on the metal tables on the front line, 10 on electrical outlet on Cooks line next to reach in cooler and steam table, 10 on back wheel well of reach in freezer next to sushi door, 4 under bulk seasoning bin. Also observed approximately 10 dead roaches under wheel well of middle reach in freezer in prep area. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (48,50F - Cold Holding); egg wash (51F - Cold Holding); shrimp (50F - Cold Holding); eggroll (49F - Cold Holding); chicken (49F - Cold Holding) items in small reach in cooler on cooks line, no ambient thermometer in unit, establishment just opened for the day and items sitting in cooler overnight, also the interior back wall is completely frozen/covered in ice blocking any air flow in unit. See stop sale. lobster (47F - Cold Holding) item in sushi display case next to hot cooling items, operator moved cooling items and lobster to a larger cooler to finish cooling rather than in smaller display reach in cooler. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-19: **Time Extended**
Food safety inspection conducted on 12/19/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 12/18/2024
High Priority
5
Intermediate
4
Basic
14
Total
23
Disposition: Facility Temporarily Closed
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Interior top of dish machine and the exterior door sliding tracks are soiled. **Repeat Violation**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Small plastic portion cup in tempura flakes on front line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above prep table on cooks line. Employee package of cookies on shelf above clean bowls on cooks line.
- 14-11-5:Basic - Equipment in poor repair. Multiple cutting boards on reach in coolers on cooks line has cut marks. Reach in freezer gasket torn on reach in freezer behind sushi bar. Racks in walk in cooler with rust on the surface.
- 08B-38-4:Basic - Food stored on floor. Edamame bean container on floor in walk in cooler. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on front line in water 108F. Knife in water at sushi bar at 109F. **Repeat Violation**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In any of the sushi display coolers.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing from women's restroom, next to server reach in cooler in kitchen, and behind bar. **Repeat Violation**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden wall attachments unsealed located in dry storage area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line. Reach in freezer gasket at sushi bar. Walk in cooler gasket soiled. Interior middle reach in freezer on the left side of prep. Walk in cooler food storage racks. **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic containers behind sushi bar. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In large reach in cooler on cooks line and salad/server cooler. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing at room temperature on table by cooks line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine area. Ceiling soiled around vents in dish machine area and dry storage/office area. Floor soiled under cooking equipment on cooks line.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line scratched head then picked up cooking wok spoon on cooks line.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee watching tv on phone with hands on hips when order came in he placed on gloves and started to cook, no Handwash in between.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 20 roaches hiding on the door hinges of reach in cooler on cooks line, 2 under sheet pan shelf next to sushi bar swinging door, 2 on wheel well of large reach in freezer in prep area, and 3 on wheel well of another reach in freezer in prep, 1 crawling on the front of ice machine. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. dumplings (48,50F - Cold Holding); egg wash (51F - Cold Holding); shrimp (50F - Cold Holding); eggroll (49F - Cold Holding); chicken (49F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (48,50F - Cold Holding); egg wash (51F - Cold Holding); shrimp (50F - Cold Holding); eggroll (49F - Cold Holding); chicken (49F - Cold Holding) items in small reach in cooler on cooks line, no ambient thermometer in unit, establishment just opened for the day and items sitting in cooler overnight, also the interior back wall is completely frozen/covered in ice blocking any air flow in unit. See stop sale. lobster (47F - Cold Holding) item in sushi display case next to hot cooling items, operator moved cooling items and lobster to a larger cooler to finish cooling rather than in smaller display reach in cooler. **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained black. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee on cooks line held towel under water to get towel wet at Handwash sink on cooks line. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at sink on cooks line and sink next to server reach in cooler in kitchen the paper towel dispenser is not working. Manager on duty placed paper towel rolls by Handwash sinks. **Corrected On-Site** **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle in office no label and 2 hanging at server station by bathrooms with pink liquid inside. **Repeat Violation**
Food safety inspection conducted on 12/18/2024 revealed 23 total violations (5 high priority, 4 intermediate, 14 basic).
Inspection on 11/18/2024
High Priority
4
Intermediate
5
Basic
11
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine across from back door. **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout the kitchen.
- 08B-38-4:Basic - Food stored on floor. Bag of soda on floor in front of soda box stand. Case of eggs stored on floor in walk-in cooler. Plastic container of sushi ginger stored on floor next to kitchen entrance. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water on cook line, 80 F.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at bar area hand washing sink. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents and wall above cook line greasy. Walk-in cooler gaskets. Gaskets of cook line reach-in coolers. Area around soda nozzles of kitchen soda machine. Dish racks stored in dish area. Frame for reach-in freezer next to entrance for sushi bar. **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in dish area.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in coolers on cook line.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored above prepped lettuce and peppers in walk-in cooler.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket across from filter for fish tank.
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of nicotine lozenges stored on shelf above reach-in cooler across from cook line. Employee removed bottle during inspection. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler on sushi bar: krab (49F - Cold Holding). Manager stated krab placed in cooler two hours prior to temperature being taken. Manager moved krab to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Cut tomatoes stored in reach-in cooler across from cook line: tomatoes (46F - Cooling). Employee stated tomatoes prepared 4 1/2 hours prior to temperature being taken.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes stored in reach-in cooler across from cook line: tomatoes (46F - Cooling). Employee stated tomatoes prepared 4 1/2 hours prior to temperature being taken.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored in sushi bar area. Bin for kitchen ice machine. Cutting boards on reach-in coolers across from cook line. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink in hand washing sink in front of walk-in cooler.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink in bar area and hand washing sink in front of walk-in cooler.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned chicken stored in reach-in cooler across from kitchen ice machine. Employee stated items prepared two days earlier. Employee placed proper date mark on item. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored in host stand by front door. **Repeat Violation**
Food safety inspection conducted on 11/18/2024 revealed 20 total violations (4 high priority, 5 intermediate, 11 basic).