KOBE JAPANESE STEAK HOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over portion sauces in walk in cooler. Operator moved sauces. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Tempura shrimp at sushi bar not on the written plan. Operator placed shrimp on the time plan, placed time mark on the shrimp. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used as dump sink. Strainer basket and food debris observed. Operator cleared out sink, discussed with bartender. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Metal bowl used to scoop raw chicken in flip top cooler at cookline. Manager removed bowl. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cooked thawed lobster in ROP with a label that states remove from packaging once thawed in flip top cooler in prep area. Operator removed from packaging. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean dish shelf. Operator separated to dry. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water at 82F next to flat top griddle. Operator removed utensils. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket at bar tested at 0ppm. Operator replaced solution, tested at 200ppm Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-12-03: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Manager stated pasta cooked the previous day, placed in reach in cooler. At approximately 2:00 pm on the following day, the temp was 64F. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta in each in cooler 64F. Cooling overnight per manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 48°F. Re-temp 44°F Beef Steak 59°F. Re-temp 51°F Beef 58°F. Re-temp 48°F Corrective Action Taken

Intermediate - Approved plan review expired - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Spoke to Denise in Plan Review, plans older than 18 months must be resubmitted.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Manager stated hot pasta was placed into pans and placed in walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of food debris in soda nozzle in bar area

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash in prep area blocked by cart. Hand wash in bar area blocked by trash can. Bowl placed in hand wash sink in bar area

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Wrong test kit for chlorine solution I wiping cloth soluti

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels not provided at bar area hand wash sink. No paper towels at hand wash sink near dish wash area. No paper towels at hand wash sink to the side of sushi station.

Basic - Cutting board has cut marks and is no longer cleanable, observed on cookline

Basic - Ice scoop handle in contact with ice, observed in bar ice bin

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0 ppm

Basic - Working containers of food removed from original container not identified by common name, observed bulk sugar bin not labeled with contents.

Intermediate - Handwash sink not accessible for employee use at all times. Cloth in sink Corrected On-Site

Basic - Open dumpster lid.

Intermediate - Handwash sink not accessible for employee use at all times. Observed push cart blocking hand sink on prep line

Basic - Bowl or other container with no handle used to dispense food. Observed portion cup used to scoop bulk salt

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted on storage shelf in dish area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal cheese cut stored in reachin cooler on cookline

Basic - Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor under hand sink on prep line

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed tested at 0ppm Observed employee set up 3-compartment sink , sanitizer tested at 200ppm Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to manager

Intermediate - Handwash sink not accessible for employee use at all times. Observed blocked by push cart Corrected -observed employee remove Observed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed containers of sauce stored on floor in dry storage area Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed bulk sugar with the wrong labels in dry storage area Corrected -observed employee label Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Observed employee restroom doors left open in back kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor in dry storage area Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt with no label in dry storage area

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by trash can on cookline Observed on stored in hand sink in prep area Corrected-observed employee remove Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold inside ice machine in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table Corrected-observed employee remove Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed soy sauce stored on floor in dry storage

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on sushi bar prep table

Basic - Working containers of food removed from original container not identified by common name. Observed bulk sugar not labeled in dry storage

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing at hose in back storage Warning - From follow-up inspection 2021-12-21: Observed missing at hose in back storage Time Extended - From follow-up inspection 2022-02-15: Observed missing at hose in back storage Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed floor not sealed in back storage Warning - From follow-up inspection 2021-12-21: Observed floor not sealed in back storage Time Extended - From follow-up inspection 2022-02-15: Observed floor not sealed in back storage * Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall in dry storage soiled with black mold behind soda bib station Warning - From follow-up inspection 2021-12-21: Observed wall in dry storage soiled with black mold behind soda bib station Time Extended - From follow-up inspection 2022-02-15: Observed wall in dry storage soiled with black mold behind soda bib station Time Extended