KOBE JAPANESE STEAK HOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked the pasta 45°f stored inside reach in cooler less than 30 minutes, pasta stored inside walk in cooler. Recommend to quick chill immediately. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed green scouring pad stored inside hand wash sink.(traditional kitchen) Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed cracked bulk container used for rice. Warning - From follow-up inspection 2025-04-11: Observed cracked bulk container used for rice, must replaced before next unannounced inspection. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of breaded chicken 46/47°f stored inside walk in cooler less than 4 hours recommend to quick chill the product. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white food container used for ice soiled stored in the bar.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer inside reach in cooler used for half half. Corrected On-Site

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash stored at the hand wash sink.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle with glass cleaner inside hanging up next to sea weed boxes in the dry storage area for sushi bar. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed fryer has terrible grease accumulation in the traditional kitchen.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic plates not stored inverted in the dry storage room.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees start shift did not wash hands before started in the kitchen. Explained to New Manager very important

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Check sanitizer concentration 500 plus quat amm used in server station

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. Observed no instructions for clean up vomit, Manager found copy. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hand bag stored on the storage shelve in the server area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed server wearing watches while preparing salads. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Observed floor tiles has food debris throughout the kitchen.

Basic - Old food stuck to clean dishware/utensils. Observed old food stuck on the bowls used for soup in the server area, or coffee cups.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting boards has white residue and black stains left on the surface. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths stored underneath cutting boards in the maiham kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth on the wall around the edge of the wall near the dish machine.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves did not wash hands before placing new gloves on to cook noddles.

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw shell eggs stored with lemons inside reach in cooler. Manager removed placed in another cooler. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Checked shell eggs 47°f stored inside reach in cooler less than 4 hours, recommend to stored in another area. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw chicken 46°f stored on the top panel reach in cooler, less than 4 hours per Manager. Recommend to quick chill chicken in the freezer. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed mouth wash stored with bottle of pure ground pepper on the storage shelve in the kitchen. Manager discarded product.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed yellow and green cutting board very soiled used in the traditional kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on the reach in cooler throughout the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack stored on storage shelve with seasoning.

Basic - Garbage can soiled. Observed soiled gravy trash cans stored inside kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris on the back panel of the reach in cooler in the traditional kitchen.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of cooler in the traditional kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Island oasis nozzle is soiled at the bar area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Holes in ceiling throughout the establishment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Outside and side of walk in cooler door is soiled.Side of fryer cabinet has a grease build up..

Basic - Reach-in cooler interior have accumulation of soil residues at the bottom at the bar area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white bulk container soiled used for rice has old food debris dried on the container. Observed white cutting boards has red and black stains left on the surface located in the traditional kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed pots and pans stored inside hand wash sink in the traditional kitchen, Manager removed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink in the kitchen, near Manager office.

Basic - Accumulation of debris on exterior of warewashing machine. Observed old food debris on the top panel of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on vents throughout the kitchen and sushi bar area.

Basic - Garbage can soiled. Observed two soiled trash cans stored in the main kitchen.

Basic - Old food stuck to clean dishware/utensils. Observed old food dried on plastic containers stored on storage shelve, next to walk in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty shelves inside walk in cooler.