Premise Information Return to Inspections Name ICHIBAN HIBACHI SUPREME BUFFET Rules Governing Inspection Scores. Address 2000 AVONDALE DR Restaurants:  Select Rules   Day Care and Adult Care:  Select Rules City/State/ZIP DURHAM NC 27704 Swimming Pool Rules:  Select Rules Premise Type 1 - Restaurant Mobile Food Units, Push carts, Tattoo Parlors:  Select Rules County Durham Residential Care and Local Confinement:  Select Rules Inspection Date 9/9/2019   Final Score @ Grade 86 B NC Department of Environmental Health:  Website General Comments

Violations   Critical Violations SHOWN in RED    NA=Not Applicable   NO=Not Observed   CDI=Corrected During Inspection   R=Repeat Violation   VR=Verification Required   Violation Item Demerits Violation Description NA NO CDI R VR Comments 1 2 PIC present, Demonstration - Certification by accredited program, and performs duties No No Yes No No 2-103.11 Person in Charge - Pf -The PERSON IN CHARGE shall ensure that employees are properly cooling TCS foods, ensure that employees are properly sanitizing multiuse utensils, and that employees are properly trained in food safety. OBSERVED VIOLATIONS TODAY REGARDING CLEANING AND SANITIZING FOOD CONTACT SURFACES, HOT AND COLD HOLDING TEMPERATURES, PROPER PESTICIDE USE, AND COOLING METHODS. CORRECTED BY DISCUSSION WITH PIC AND CORRECTIONS NOTED BELOW. 14 1.50 Food-contact surfaces: cleaned and sanitized No No Yes No No 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to sight and touch. OBSERVED FOOD AND/OR GREASE RESIDUE ON 3 PANS, 1 SET OF TONGS, SLICER, AND TWO KNIVES. CORRECTED BY PLACING ALL UTENSILS AT THREE COMPARTMENT SINK FOR WASH, RINSE, AND SANITIZE, REQUESTING PIC WASH, RINSE, AND SANITIZE SLICER. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - A chlorine sanitizing solution should have a concentration of 50 - 100 ppm. OBSERVED CHLORINE CONCENTRATION IN RINSE CYCLE OF DISH MACHINE WAS ALMOST ZERO. CORRECTED BY CHANGING CONCENTRATE TO NEW BUCKET, RESULTING IN 50 PPM CHLORINE DURING RINSE. 19 3 Proper hot holding temperatures No No Yes Yes No 3-501.16 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. - P - Hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 135F or above. OBSERVED CHICKEN ON A SKEWER (102F), SESAME CHICKEN (105F), AND HAM (120F) ON BUFFET WERE BELOW 135F, WERE NOT LISTED ON ESTABLISHMENTS TPHC LIST. CORRECTED BY RETURNING TO KITCHEN TO REHEAT TO 165F+. 20 3 Proper cold holding temperatures No No Yes Yes No 3-501.16 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41°F or below. OBSERVED GARLIC IN OIL (78F) IN PREP FRIDGE; SPINACH (54F), LETTUCE (62F), COTTAGE CHEESE (49F), RANCH DRESSING (46F), SEAFOOD SALAD (45F), WATERMELON (49F), CANTALOUPE (62F) ON BUFFET; SHREDDED CHEESE (48F), COTTAGE CHEESE (45F) ON BUFFET; SUSHI ROLLS (45F), COTTAGE CHEESE (45F), SHREDDED CHEESE (48F) AND HARDBOILED EGGS (45F) IN VEG WALK-IN. COOKED CHICKEN AND COOKED EGG ROLLS 44F IN FRONT M3 FRIDGE. CORRECTED BY PLACING GARLIC IN OIL MADE THIS MORNING IN WALK-IN FREEZER TO COOL, RETURNING SPINACH, LETTUCE, WATERMELON, AND CANTALOUPE TO WALK-IN TO COOL, ADDING MORE ICE TO COLD LINE UNDER COTTAGE CHEESE, RANCH, SEAFOOD SALAD. FOR SUSHI ROLLS, HARDBOILED EGGS, AND COTTAGE CHEESE IN VEG WALK-IN, EHS ADVISED PIC TO HAVE UNIT SERVICED, AS UNIT THERMOSTATS ARE BOTH SET AT 15F, BUT FRIDGE IS HOLDING FOODS AT 45F. SHREDDED CHEESE WAS MOVED TO OTHER WALK-IN TO COOL. FOR COOKED CHICKEN AND EGG ROLLS IN M3 FRIDGE, THERMOSTAT SETTING WAS REDUCED, AIR TEMP WAS 39F AT END OF INSPECTION. 26 0 Toxic substances properly identified, stored, and used No No Yes No No 7-202.12 Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - FLYING INSECT SPRAY MARKED FOR RESIDENTIAL USE ONLY WAS IN DISHWASHER AREA OF KITCHEN. CORRECTED BY REQUESTING PIC REMOVE AT END OF SHIFT. 31 0 Proper cooling methods used; adequate equipment for temperature control No No Yes No No 3-501.15 Cooling Methods - PF - Rapid cooling shall be accomplished in accordance with the time by using one or more of the following methods based on the type of FOOD being cooled: placing the FOOD in shallow pans; separating the FOOD into smaller or thinner portions; using rapid cooling EQUIPMENT; stirring the FOOD in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; and/or other effective methods. Foods should be cooled loosely covered, or uncovered if protected from contamination. ONCE COOKED FOODS COOL TO 135F, ACTIVE COOLING STEPS SHOULD BE TAKEN. AT END OF INSPECTION, EHS OBSERVED PLASTIC 5 GAL BUCKET OF COOKED CORN WAS 127F, COOLING AT ROOM TEMP WITH LID ON. CORRECTED BY REMOVING LID, PLACING IN METAL PAN IN WALK-IN TO COOL. 41 0.50 In-use utensils: properly stored No No Yes Yes No 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. OBSERVED RICE FORK IN 79F STANDING WATER WHEN NOT IN USE. CORRECTED BY REMOVING FORK FOR WASH, RINSE, SANITIZE. 42 1 Utensils, equipment and linens: properly stored, dried and handled No No Yes Yes No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - SEVERAL PANS WERE STACKED WET. CORRECTED BY UNSTACKING 47 1 Non-food-contact surfaces clean No No No Yes No 4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch. - C - CLEAN PLASTIC PALLETS USED FOR DRY STORAGE, SIDES OF FRYERS AND WOK STATION. 49 1 Plumbing installed; proper backflow devices No No Yes Yes No 5-203.14 Backflow Prevention Device, When Required - P - A PLUMBING SYSTEM must be adequately protected from backflow. BACKFLOW PREVENTER ON CAN WASH IS NOT DESIGNED FOR THE CONSTANT BACK PRESSURE CREATED BY A PISTOL GRIP. CORRECTED BY REMOVING HOSE. 52 0 Garbage and refuse properly disposed; facilities maintained No No No No No 5-501.114 Using Drain Plugs - C - Drains in receptacles and waste handling units for REFUSE, recyclables, and returnables shall have drain plugs in place. DUMPSTER IS MISSING DRAIN PLUG. 5-501.115 Maintaining Refuse Areas and Enclosures. - C- A storage area for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and kept clean. CLEANING NEEDED ON EXTERIOR OF DUMPSTER. 53 1 Physical facilities installed, maintained and clean No No No Yes No 6-501.12 Cleaning, Frequency and Restrictions - C - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. SOME FLOOR CLEANING NEEDED BEHIND WOKS, UNDER BLACK PALLETS IN DRY STORAGE,