ICHIBAN ON ELM LLC

3.2(K) - In-use utensils - between-use storage

Code 3.2(K)

4.1(LL) - Food equipment - certification and classification

Code 4.1(LL)

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Code 3.2(Q)

Mops weren't being stored properly to dry out after use, which can lead to mold and bacteria growth.

Code 6.4(F)

4.2(J) - Sanitizing solutions - Testing Devices

Code 4.2(J)

6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision

Code 6.2(C)

The restaurant does not have a certified food safety manager on staff, or that person couldn't demonstrate proper knowledge of food safety practices.

Code 2.4(A)(3)

The restaurant does not have a written plan for safely cleaning up if a customer or employee vomits or has a diarrhea accident on the premises.

Code 2.4(C)(18)