Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website

Ichiban Japanese Cuisine

5515 Charlotte Pike Nashville, TN 37209

Food Service Establishment Inspection | Routine

May 14, 2024 | View Original Inspection PDF
Score & Grade: 76 Grade:
Observations & Corrective Actions

6: Observed worker leave, re-enter kitchen, and begin prepping broccoli dish without washing hands; Corrective Action: trained

11: Pan accumulating leak from condenser in walk-in cooler is overflowing, splashing into open container of soy bean paste in walk-in cooler; Corrective Action: embargoed

14: Observed employee spray out bus tub used for prepping broccoli and set it with clean bus tubs; Corrective Action: trained on wash, rinse, sanitize method of dish washing

36: Screen door to kitchen left ajar, allowing several insects to enter

37: Chicken soup base, rice stored uncovered

37: Raw chicken stored on floor of walk-in cooler

39: Observed wet wiping cloth stored on front sushi cutting board

43: Observed deli quart containers used as scoop in bulk rice, batter buckets

45: Wontons stored in grocery bag

45: Observed multiple frozen grocery bags of raw chicken and raw beef in walk-in freezer

45: Soiled cardboard boxes observed lining multiple shelving units

47: Observed pink slime, black build-up in interior of ice machine

53: Observed active leak from condenser in walk-in cooler accumulating in bucket and pan in walk-in cooler

54: Missing light shield in kitchen above hand sink

Additional Comments

No comments

Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
OUT
11 Food in good condition, safe, and unadulterated
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant