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Ichiban Yakitori Sushi House

April 16, 2021 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings4
critical findings1

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Failed findings

(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)critical

Inspector note: Garlic and oil mixture is stored at room temperature and is 59F. Provide proper cold holding (manager discarded the oil)
code 590.003/3-501.16-P*** · critical food-safety factorstatus: Fail
Shell stock Maintaining Identification (Pf)

Inspector note: They are saving tags for the oysters but they are not marking the date the bag was emptied. Properly mark the dates and store the tags for 90 days.
code 590.003/3-203.12-PF** · serious findingstatus: Fail
Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector note: They cannot find the temperature strips for the high temp dishwasher. Provide an irreversble thermometer to verify that the dishwasher is reaching the proper temperatures.
code 590.004/4-302.13-PF** · serious findingstatus: Fail
In-Use Utensils Between-Use Storage (C)

Inspector note: They are using bowls to dispense bulk items. Provid scoops with handles to prevent contamination while dispensing.
code 590.003/3-304.12-C* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on July 24, 2020: 4 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.