Ichiban Japanese Steak House & Sushi Bar

Contact Information

4641 Washtenaw Ave
Ann Arbor, MI 48108

Health Report - 04/08/2015 (0 critical incident(s))

This incident (68516) does not have any more information on it

Health Report - 03/23/2015 (6 critical incident(s))

(Critical) I observed several dirty knives on the knife racks. I also observed the blender container dirty on the dirty shelf above the 3 comp sink. Staff need to be cleaning and sanitizing kitchen utensils better. Owner needs to assure this is being done. Corrected by doing the above.

(Critical) I watched one of the staff begin to prep raw beef on a previously used and dirty prep table. Staff must be cleaning and sanitizing prep surfaces between working with different foods. Owner needs to hold staff accountable for this practice. Corrected by cleaning and sanitizing prep table.

(Critical) The quat test papers were found discolored and the chlorine test papers at the bar were found all wet in water. You need to install wall mounted containers at your quat station at the 3 comp sink, at your dish machine and at your bar glass washing sink. I will be back in 2 weeks to verify you have the test papers and that they are stored in the new wall mounted containers.

(Critical) I observed staff wash their hands in the 3 comp sink. Staff must be using the designated handsinks and be using soap when washing hands. Corrected by owner enforcing this.

(Critical) I found 2 unlabeled spray bottles with soapy water in them. Staff must be assuring spray bottles are labeled, corrected by labelling.

(Critical) Repeat violation 2 times in a row. Complete the ridk control plan and fax into me within 10 days. I found 2 bowls of raw shrimp at 60*f in both of your prep cooler top rails. The shrimp must be kept directly in a stainless steel food pan in order to hold temp. You need to install more rails and be using small pans to hold your product in. I will be back in 2 weeks to verify you have your cold rails set up properly. Shrimp was discarded. I also found a food pan of shell eggs sitting out of the cooler on the line. Eggs must be kept in the cooler and held at 45*f or colder. Corrected by putting in cooler.

You must discontinue using cardboard and plastic wrap to line your shelves and racks with. And then you need to clean these shelves and racks thoroughly and daily.

Move the paper towel dispenser by the 3 comp sink so it is over the sink and not over where you keep your dining table prep carts.

The majority of the cutting boards are excessively grooved and no longer easily cleanable. You need to replace these cutting boards.

Health Report - 09/16/2014 (3 critical incident(s))

(Critical) House made butter with added fresh garlic must be maintained at 41*f or less. Large portions of this butter is made up and taken out to table grills and was found at 52*f. Chefs will need to only take out what they need for each table service and keep back up in cooler. Plans are to use dried garlic and then temperature control will not be needed. Butter is not whipped. Corrected.

(Critical) I observed a large bowl of shrimp that was being prepped and at 69*f. Staff need to keep temperature of potentially hazardous foods at 41*f. You need to keep your shrimp in a bowl immersed in an ice bath so it doesn't rise into the danger zone. Corrected by discarding shrimp and implementing the ice bath method while prepping.

(Critical) I observed chefs just washing and rinsing their utensils they use at the table grills, skipping the sanitizing step. What i want you to do from now on is have chefs run their utensils through the dishwasher after each service. Do not have them handwash. Corrected by doing such.

The food carts that go out to the table grills are stored right next to the handwash sink, within the splash zone of this sink, therefore you need to install splash shields on both sides of this handsink.

You need to be cleaning your cooking equipment better and also the floors and walls behind and under the equipment.

Staff purses found stored on pop syrup boxes and ice machine in server area. You need to provide an area for staff to store their personal belongings. Plans are to store on a shelf under a table in this room.

Health Report - 03/25/2014 (0 critical incident(s))

Repair the loose condensation drain pipe in the walk in freezer.

Sushi chef observed drinking from uncovered cup. Staff must have lids and using straws.

You need to provide an area for staff to store their personal belongings that are not in areas where foods are stored.

Staff need to clean the interior of the microwave more often.

The floors under the hibachi grills need to be cleaned better.

Repeat violation 2 times. The water temp for the sanitizer needs to be at room temp (65-75*f).

The main cook line exhaust hood is not at adequate draw. Service person is at site working on it now.

Fix the water leak on the handwash faucet in the mens bathroom.

You need to discontinue lining your shelves with cardboard and plastic wrap. Shelves need to be cleaned routinely.

You need to obtain food grade storage containers and discontinue using rubbermaid bins.

Ice scoop handle found in contact with ice. Keep out of ice contact.

Teapots found stored under handsink drain line at server area. Do not store things under drainlines.

Health Report - 09/23/2013 (6 critical incident(s))

(Critical) All foods in the prep cooler across from the wok were at 46-48*f. Must be holding 41*f or less. Threw out all phf's. Staff must be checking temperatures in all coolers on a daily basis to assure holding product at 41*f or less. Do not use this unit until repaired and you confirm it holds 41*f or less. I will be back in 2 weeks to verify.

(Critical) The dishmachine was found not sanitizing. Staff must be using test papers everyday to verify it is at 50-100ppm. Unit was repaired by tech while here. Corrected.

(Critical) Both sinks at the sushi bar were obstructed and being used for non handwashing purposes. You need to post a handwash sign at one of the sinks and make sure that sink is only used for handwashing purposes. I will be back in a month to verify you have a sign up.

(Critical) I found insecticides, wd-40 and personal meds stored in unsafe locations over the drainboard at the dish machine and over a prep cooler. Store toxic and personal meds in safe locations away from food and food contact items. Corrected by doing such.

(Critical) I found several containers of unapproved fly insecticide. You cannot be doing your own insect control. Do not have unapproved insecticides in your store. Corrected by discarding.

(Critical) There are drain flies at the bar and in the kitchen. You need to contract with a licensed pest company to do a thorough inspection of your store and eliminate breeding areas and write you a report of things you need to do on a daily basis to keep your store from being having drain flies. Save copies of the reports for me to review when i come back in a month for a re-inspection.

Sanitizer concentration for wiping cloths too low. Upon further investigation, it was found that sanitizer wasn't coming into the auto dispenser. Use test papers to verify. Also, you need to have the unit plumbed to the cold water, not the hot water.

The interior of the dishmachine is dirty and must be maintained in a clean manner.

Replace cutting boards when you can't get surface clean. Use board stablizers not cloth towels.

You need to be cleaning your store much better and everyday, paying particular attention to the floor drain crocks, soda gun holders and under all hard to reach areas, such as equipment. This is contributing to your drain fly problem. Also, clean floors better at dining cook sites.

Mops left in mop sink after uses. You need to rinse out and hang them up to dry.

Health Report - 03/18/2013 (1 critical incident(s))

(Critical) I found raw shell eggs stored over produce in the walk in cooler. All raw animal foods need to be stored on bottom racks and not next to ready to eat foods to control the risk of cross contamination. Corrected by storing eggs on bottom rack.

Health Report - 09/25/2012 (2 critical incident(s))

(Critical) Repeat violation 3 times in a row! administrative conference required. See notice! once again, i observed staff handle ready to eat foods with bare hands. Sushi chef was prepping cucumber with bare hands. Said it was too hard to prep with gloves on. Suggest getting sushi chefs tight fitting gloves so they can make intricate cuts safely. Bring in a risk control plan to conference. Corrected on site by having sushi chef wear gloves.

(Critical) I observed 2 opened gallons of milk and cheesecake not datemarked. Staff need to post dates on these items when they open the milks and when they thaw the cheesecake. Corrected by discarding cheesecake and dating milks.

Repeat violation 2 times in a row. I observed boxed product of foods on floor of walk in freezer under storage racks. You need to make room to store all foods off the floor in the walk in freezer.

No soap at the server station handsink. Store was out of soap. You need to have backup supplies of soap/paper towels. Corrected by going to store for pump dispenser until supply of soap arrives from sysco.

Health Report - 03/15/2012 (3 critical incident(s))

(Critical) I found fried rice in a warmer that was not plugged in at 118*f. Staff need to be aware of what they are doing and plug in equipment. Corrected by discarding rice and plugging in unit.

(Critical) I found sushi fish at 60*f on prep board at sushi bar. Chef had out too long and was working on other things. Chef needs to be aware controlling temperature of foods by putting back into cooler when not working on something. Corrected by instructing sushi chef.

(Critical) Repeat violation 2 times in a row. Once again, staff were not wearing gloves when handling ready to eat foods. Staff were cutting lemons. Submit risk control plan within 10 days. Corrected by wearing gloves.

Staff left the kitchen dirty from the night before. Staff must finish cleaning all dirty kithenware, dishes, glasses before leaving for the night and clean up the dish wash area.

Once again, i observed foods stored less than 6" off the floor in the walk in cooler. Must keep all food on racks!!!!

The bar handsink was obstructed by having a cutting board placed over the sink basin. This cannot be happening. Do not obstruct handsinks.

Observed staff hats, sunglasses, phones and aprons all stored in unsafe manners on storage shelves an draped over food carts for hibachi cooks. Staff need to store their personal belongings in safe locations and held accountable by managers to do this.

Soap was not available at the sushi bar handsink. I want you to put up a wall mounted soap dispenser at this location. Corrected by going to store and getting soap.

You need to post handwash signs at all handsinks. Missing at sushi bar and server handsink.

Health Report - 09/13/2011 (4 critical incident(s))

(Critical) I observed uncovered cups in the main kitchen and at the sushi bar. I also observed staff eating on the main prep line in the kitchen. Managers must be enforcing no eating except in office or in dining area and cups must have lids on them and using straws. Corrected by doing such.

(Critical) The dishmachine was found not sanitizing. The bucket was just changed out and there was air in the sani line and not bled out. Prime out air. Corrected by priming and found dispensing 50 ppm

(Critical) I observed staff bare hand contact vegetable garnishes for sushi plates. They need to have gloves on. Managers must be enforcing this policy. Corrected by enforcing.

(Critical) I found raw chicken over produce in the walk in cooler. I also found raw seafood over produce in reach in cooler at the sushi bar. Staff must be storing raw animal/seafoods on bottom shelves and/or seperated from ready to eat foods. Managers must hold them accountable. Corrected by storing properly.

No sanitizer buckets made up in the back of the house. Need to have them at each station and keep cloth towels in sanitizer between uses.

Install a splash gaurd between the handsind and the ice bin at the server area.

Health Report - 03/02/2011 (2 critical incident(s))

(Critical) Knives were put up on the knife rack dirty!!! staff must be washing, rinsing and sanitizing utensil thoroughly. Corrected by doing such.

(Critical) Date marking is not being done in this store. You must be date marking all ready to eat, potentially hazardous foods. Items not date marked were: opened milk, half and half, mayo based salad dressings, cream cheese, all sushi fish and seafood, cheesecakes, whipped creams. Staff must be held accountable to date mark. Stickers were brought out and product was date marked. I will be back in 3 weeks to verify date marking is being done.

Staff personal items are being stored unsafely in work areas. Staff need to keep all their personal items in a safe area away from food storage and prep areas. Also, personal foods need to be kept in a labelled bin and kept to a minimum.

Hang up the mops after uses and clean and organize the mop closet.

This store does not have a certified manager that works full time in the store. You have 90 days to come into compliance with this. I gave sonny the handout to enroll in charles yets class he will be teaching at the end of this month.

The handsinks must be kept cleaned everyday.

There were no paper towels stocked at the handsinks at the liquor bar and the sushi bar. Also, dispenser in kitchen was not stocked. Staff must be always keeping paper towels stocked at all handsinks.

You store is not being kept cleaned and organized on a daily basis. This must be done!!! i want you to thoroughly clean and organize your entire store and keep it that way. I will be back in 3 weeks to verify this has been done.

Staff are not making up sanitizer buckets with 50-100 ppm chlorine in them and are leaving soiled cloth towels out on counters between uses. Have sanitizer buckets made up at sushi bar, main kitchen and server area and keep cloth towels in solutions between uses.

Repair sushi prep cooler door that is off the hinges.

Ice scoop handle in contact with ice in server area. Highly suggest keeping scoop in a metal pan between uses.

Health Report - 08/26/2010 (8 critical incident(s))

(Critical) Found a container of raw shrimp stored next to ready to eat foods in the top portion of the 2 door prep top cooler on the cooking line. Pic corrected by moving shrimp(which was just taken from a properly working cooler) to another cooler. Pic has been instructed to monitor that employees are storing items appropriately. , found a container of raw shrimp stored next to ready to eat foods in the top portion of the 2 door prep top cooler on the cooking line. Pic corrected by moving shrimp(which was just taken from a properly working cooler) to another cooler. Pic has been instructed to monitor that employees are storing items appropriately. On follow up inspection found no raw foods next to ready to eat food in the top portion of the 2 door prep top cooler on the cooking line. This violation was corrected on routine inspection, and re-verified on follow up.

(Critical) Found a container of raw shrimp stored next to ready to eat foods in the top portion of the 2 door prep top cooler on the cooking line. Pic corrected by moving shrimp(which was just taken from a properly working cooler) to another cooler. Pic has been instructed to monitor that employees are storing items appropriately.

(Critical) Found air freshner and soap stored over and next to food and food utensils in the waitstation cabinet. Pic corrected by moving chemicals to a separate part of cabinet away from food and food utensils. , found air freshner and soap stored over and next to food and food utensils in the waitstation cabinet. Pic corrected by moving chemicals to a separate part of cabinet away from food and food utensils. On follow up inspection found air freshner and soap stored on the bottom shelf of the waitstation cabinet away from food and food utensils. This violation was corrected on routine inspection, and re-verified on follow up

(Critical) Found time/temperature control for safety (tcs) food, dumplings 50°F, whipped cream 50°F, in the bottom portion of the 2 door prep top cooler. Pic corrected by discarding dumplings and whipped cream, and has been instructed not to use this cooler to hold tcs food, until repaired/replaced to hold tcs food at 41°F. Found tcs food bowl of raw shell eggs 70°F, in the bottom of the 2 door meat prep top cooler in the prep area. Pic corrected by discarding eggs, and has been instructed to monitor that eggs are being placed back into cooler if not used. , found time/temperature control for safety (tcs) food, dumplings 50°F, whipped cream 50°F, in the bottom portion of the 2 door prep top cooler. Pic corrected by discarding dumplings and whipped cream, and has been instructed not to use this cooler to hold tcs food, until repaired/replaced to hold tcs food at 41°F. Found tcs food bowl of raw shell eggs 70°F, in the bottom of the 2 door meat prep top cooler in the prep area. Pic corrected by discarding eggs, and has been instructed to monitor that eggs are being placed back into cooler if not used. On follow up inspection found tcs food, dumplings 41°F, tofu 41°F and pasta 41°F in the bottom portion of the 2 door prep top cooler. Continue to monitor temperatures. Violation corrected. On follow up inspection found raw shell eggs 41°F, on the bottom of the 2 door meat prep top cooler. Pic states they are taking eggs only as needed. This violation was corrected on routine inspection, and re-verified on follow up.

(Critical) Found the interior front shield of the ice machine soiled with a mold like film. To correct follow manufactuer's directions and clean ice bin and all other surfaces. , found the interior front shield of the ice machine soiled with a mold like film. To correct follow manufactuer's directions and clean ice bin and all other surfaces. On follow up inspection found the interior front shield of the ice machine clean. Continue to clean on a regular schedule. Violation corrected.

(Critical) Found time/temperature control for safety (tcs) food, dumplings 50°F, whipped cream 50°F, in the bottom portion of the 2 door prep top cooler. Pic corrected by discarding dumplings and whipped cream, and has been instructed not to use this cooler to hold tcs food, until repaired/replaced to hold tcs food at 41°F. Found tcs food bowl of raw shell eggs 70°F, in the bottom of the 2 door meat prep top cooler in the prep area. Pic corrected by discarding eggs, and has been instructed to monitor that eggs are being placed back into cooler if not used.

(Critical) Found the interior front shield of the ice machine soiled with a mold like film. To correct follow manufactuer's directions and clean ice bin and all other surfaces.

(Critical) Found air freshner and soap stored over and next to food and food utensils in the waitstation cabinet. Pic corrected by moving chemicals to a separate part of cabinet away from food and food utensils.

Found the floor (under equipment, edges, and corners), in the wait station, sushi bar, and kitchen soiled with accumulation and build up. To correct throughly clean noted areas and clean on a more frequent schedule.

Found the 2 door prep top cooler on the cooking line not holding tcs food at 41°F. To correct repair/replace cooler to hold tcs food at 41°F or lower.

Found the dumpster with lid left open. To correct keep lids closed.

Found the interior lids and edges of the rice warmers soiled. Found the interior of the microwave oven soiled with splash and accumulation. To correct clean throughly clean rice warmers and microwave

Found wiping cloth stored on the countertops in the sushi bar. To correct store wiping cloth completely submerged under sanitizer in a sanitzing bucket.

Found cardboard lining shelves in the kitchen. Found an absorbent type liner on the drainboard of the bar 3 compartment sink. Found cloth napkins lining shelves with inverted cups in the bar and wait station. To correct remove cardboard, absorbent liner, and cloth napkins, and replace with nonabsorbing material.