KOBE JAPANESE STEAK HOUSE

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.at hose bib leading to water for mop sink missing vacuum breaker , discussed with manager the importance of a vacuum breaker.

Intermediate - No soap provided at handwash sink. Next to dishwasher manager placed soap at handwashing sink Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Manager printed and hung up current license Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to microwave on food prep area , employee moved drinks to a designated area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on hot line across from grill , manager moved phone off of food preparation area. Corrected On-Site

Basic - Food stored on floor. Observed boxes of butter and liquid eggs stored of floor in walk in cooler , an d boxes of frozen shrimp cases on floor in walk in freezer , manager moved items off the floor on to shelves. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 lbs and 14 oz of raw sushi tuna thawed in reduced oxygen packaging at sushi station Reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 55F at 5:20pm stored in front line Reach in cooler from Walk in cooler at 3pm cooled to 34F at 5:50pm, raw shrimp 55F at 5:20pm stored in front line Reach in cooler from Walk in cooler at 3pm cooled to 43F at 5:50pm. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple Cutting boards soiled in kitchen area. Inside of soda gun soiled at bar area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink used for dumping ice, located at kitchen entrance.

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.

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. 4 lbs and 14 oz of raw sushi tuna thawed in reduced oxygen packaging at sushi station Reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage stored on top of mini Reach in cooler for ice cream. Manager relocated beverage to an proved location during time of inspection. Corrected On-Site

Basic - Food stored on floor. 2 boxes of bag-in-box syrup mix stored on floor in dry storage room. Manager relocated both boxes during time of inspection. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in prep sink filled with ice and cold flowing water without water overflow. Employee relocated all raw shrimp into a container with flowing water to allow water overflow into prep sink during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak 49F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar area soiled. Cutting boards in back kitchen. Repeat Violation

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee protein shake stored in service Reach in cooler for salad. Operator relocated drink to an approved location during time of inspection. Corrected On-Site

Basic - Food stored on floor. Container of beef stock an 2 containers of chicken stock stored on floor on front line cook next to pasta station. Operator relocated all stock to an approved location during time of inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards,.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cooks line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf of clean dishes in dish area.

Basic - Food stored on floor. Bulk soda boxes on floor in dry storage. Operator relocated. Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Ice machine next to office has mold-like substance on the back of the ice machine lid. Repeat Violation Warning - From follow-up inspection 2024-05-15: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. Located next to ice machine and three compartment sink. Warning - From follow-up inspection 2024-05-15: Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Kitchen pipes behind kitchen equipment heavily soiled. Warning - From follow-up inspection 2024-05-15: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-12-15: Time Extended

High Priority - Dented/rusted cans present. See stop sale.Lee kum kee plum sauce 2 cans

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.tested at 0 ppm discussed with operator to use three compartment sink Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched door and put gloves on to began food prep no hand washing. Discussed with manager the importance of hand washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler Cold holding: raw beef 47 f 2nd temp 43 f Corrected On-Site

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. Provided by email Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling cooked potatoes with the lid on top in walk in cooler.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine and quats

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.by office tested at 80 f ran over two minutes.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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. Tested twice at 40 ppm discussed with operator to use three compartment sink to sanitize dishes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw shrimp 47 f 43 f Fresh garlic with oil 79 f butter 79 f on cooks line placed in freezer 2nd temp 43 f Cold holding: reach in cooler by back door butter 46 f operator placed in freezer 2nd temp 43 f Reach in cooler by office Cold holding: raw shrimp 44 f placed in freezer 2nd temp 43f Discussed time as public health with operator Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook potatoes 93 f cook onions 112 f operator placed on oven to reheat to 165 f Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: butter 52 f operator placed in walk in freezer 2nd temp 43 f 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 and the time removed from temperature control cannot be determined. See stop sale. Butter and liquid garlic not time stamped observed employee time mark items and able to determine time.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Discussed with operator to use hand washing sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area employee restocked. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Food stored on floor. Raw beef on floor in boxes in walk in cooler out back area produce cooler. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator printed and filled out form at time of inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of dish machine at the bar has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Food stored on floor. Observed a box of muffins stored on the floor in walk-in freezer. Operator moved to shelf. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed. Corrected On-Site