Roanoke City Health Department
1502 Williamson Rd NE 2nd floor, Roanoke, VA 24012 | Visit Official Website
VDH Home | Roanoke City Health Department | Ichiban Steakhouse & Sushi Bar | Full Service Restaurant | Routine

Ichiban Steakhouse & Sushi Bar

470 Roanoke Rd Daleville, VA 24083
Status: Permitted

Full Service Restaurant | Routine

May 8, 2024
Score & Grade: Grade:
Observations & Corrective Actions

36: 1320 (A-D) There is no temperature measuring device located in the walk-in cooler.
Corrective Actions: Provide a temperature measuring device that is easily readable and accurate to +/-2 degrees Fahrenheit in the intended range of use. Operator placed thermometer in walk-in cooler during inspection.

48: 1530 There is no sanitizing test kit available in the manual ware washing area.
Corrective Actions: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Test kit (Chlorine) to be ordered thru vendor post inspection.

Additional Comments

No comments

Food Temperatures
Description Temperature State of Food
Raw Chicken - Walk-In Cooler 41 °F Cold Holding
Rice 150 °F Hot Holding
Salmon 187 °F Cooking
Beef - Walk-In Cooler 41 °F Cold Holding
Salad - Avantco 2 Door 43 °F Cold Holding
Sliced Carrots - Sushi Bar (Under) 40 °F Cold Holding
Shell Eggs - Walk-In Cooler 42 °F Cold Holding
Shrimp - Avantco Prep Unit 42 °F Cold Holding
Salmon - Sushi Bar 37 °F Cold Holding
Yellowtail Sushi - Sushi Bar 38 °F Cold Holding
Shrimp - Avantco Prep Unit (Lower) 42 °F Cold Holding
Raw Chicken - Avantco Prep Unit 41 °F Cold Holding
Butter - Walk-In Cooler 42 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
Low Temp/Chemical 50 Chlorine
No records found
Equipment Temperatures
Description Temperature
Walk-In Cooler 42 °F
Walk-In Freezer 13 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
IN
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
IN
15 Food separated & protected.
Compliant
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
IN
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
IN
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Food Temperature Control (0 points)
OUT
36 Thermometers provided & accurate.
COS
Observations
Utensils, Equipment, and Vending (0 points)
OUT
48 Warewashing-installed, maintained & used, test strips.
Violation
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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