Cooked?✕
Ichiban Yakitori Sushi House
June 15, 2026 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeEating & Drinking
- failed findings18
- critical findings1
Failed findings
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Clean condition-Hands and Arms (P)criticalInspector note: Observed no hand washing. When instructed the employees are not lathering for 20 seconds and using a barrier to turn off faucet Hand washing information provided in english and chinese
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(A)-(P) Person-In-Charge-Duties (Pf)Inspector note: The is evidence that the establishment is not being cleaned before leaving at night and prior to opening (see violations) Evidence that the PIC is not overseeing day to day operations taking immedicate corrective action and maintaining establishment in compliance with the food code per code
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(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)Inspector note: Many food contact containers in use are visiably soiled - Kitchen/Sushi Prep/Basement storage Black build up on interior of ice machine - Basement
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Controlling Pests (Pf)Inspector note: Large amount of rodent dropping under and behind all equipment shelving etc Prior to reinspection a full extermination must take place and an IPM report must be provided INTEGRATED PEST MANAGEMENT Also known as IPM What Is Integrated Pest Management? IPM is a combination of all methods of pest control which can aid in preventing reducing and eliminating a potential infestation of pest. It is a detailed inspection report and plan designed specifically for your establishment. Reports must identify pests and conditions of the findings in your establishment. The report must identify exact locations of all conditions and course of action to correct deficiencies. If your establishment is without deficiencies reports must indicate such. The following procedures must be provided by your Licensed Pest Control Operator (Exterminator): • Inspection of premises • Identification of pests pest damage and/or potential for pest infestation • Determination of the extent of the pest problem • Appropriate treatment • Action plan for correction including follow up An IPM reporting system will ensure better communication between you and your pest control company. I reviewed the exterminators report from 6-10-2026 and it does not reflect my findings at today's inspection The owner/operator will contact extermination company
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Packaged and Unpackaged Food-Separation Packaging and Segregation (C)Inspector note: Open foods throughout out are not in covered food containers - Kitchen/sushi bar/basement storage
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Wiping Cloths Use Limitation (C)Inspector note: Wiping cloth buckets stored in direct contact with floor. Wiping cloth buckets ares not seperated for Raw Animal Product Ready to eat foods and non food contact surfaces - Kitchen/sushi prep
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Food Labels (C)Inspector note: Food containers are not labled with common name - Kitchen/prep/sushi bar/basement storage
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Cutting Surfaces (C)Inspector note: Worn cutting board at sushi bar
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Shells Use Limitations (C)Inspector note: Reusing shells - Stored behind hand sink in sushi bar
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Cooking and Baking Equipment (C)Inspector note: Heavy built up soils on all cooking equipment - Cooking line
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Nonfood Contact Surfaces (C)Inspector note: Heavy build up of soils on shelving in kitchen/sushi prep/storage/bar area/wait station Heavy build up on wire shelving used as a drain board Heavy bulld up of soils on interior exterior handles doors sides tops of all refrigeration/freezer units Kitichen/sushi prep/basement storage
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Equipment and Utensils Air-Drying Required (C)Inspector note: Wet nesting bowls in basement
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(A) (B) and (D) Equipment Utensils Linens and Single-Service and Single-Use Articles Storing (C)Inspector note: Ice bucket is being store 1" above the ground in basement Plates bowls etc including single use food containers are not inverted and properly storage
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Outside Receptacles (C)Inspector note: Built up soils on grease bin and dirty linen container and ground area below
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Floors Walls and Ceilings-Cleanability (C)Inspector note: Heavy build up of soils/grease/debris under and behind cooking equipment throughout kitchen/ware washing Heavy build up of soils/debris under and behind all equipment kitchen/sushi prep/basement storage/chemical room Heavy build up of soils/food splashings in walls throughout behind equipment shelving dishwasher sushi bar basement storage Heavy build up of soils/dust on ceiling kitchen/prep/ware washing Dust build up on bathroom ceiling light/vents Heavy build up of grease on ceiling vent above cooking equipment
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Handwashing Signage (C)Inspector note: No signage at hand sink in bathroom reminding employees to wash hands I provided signage via email during inspection
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Maintaining Premises Unnecessary Items and Litter (C)Inspector note: Old dirty containers that are empty are being stored in kitchen/sushi prep/ware washing and basement storage Clutter and unorganizion in basement/food prep/sushi bar/basement/chemical closet
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Repairing-Premises Structures Attachments and Fixtures-Methods (C)Inspector note: Using disposable (heavily soiled) food container on pipe of dish washing unit and floor Ceiling in basement above food storage not enclosed - Where there is food stored there must be a ceiling that is smooth durable non absorbant easily cleanable and not openings Screen door to the rear egress is in disrepair Tape on carpeting throughout seating area Chipped paint on exterior of chest type freezer - located next to mop sink with not splash guard or barrier to prevent mop water from contamination food Using disposable food containers to catch excess grease on hood
What changed since the previous inspection?
Compared with Pass on August 13, 2025: 18 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.