KOBE JAPANESE STEAK HOUSE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Octopus's kept cold holding in sushi area male table for 1 hr with temperature of 45F , krab sticks kept cold holding in sushi area for 1 hr with temperature of 45F . Placed in other cooler. Corrective Action Taken** Corrective Action Taken Repeat Violation

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 . No time makes for butter and garlic kept on carts use to cook customers food at table. Per manager taken out an hour ago.

Intermediate - Handwash sink used for purposes other than handwashing. Spatula in hand sink located in cook line. Removed Corrected On-Site

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. With 0 ppm at bar and main machine rechecked 100 ppm

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs 57F Liquid eggs 56F

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs 57F Liquid eggs 56F

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables kept on steam well for less than 1 hr with temperature of 112F Ask manager to reheat to 165F Corrective Action Taken** Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hands ink located in prep area used fill pan with water Jar inside hands ink located in cook line . Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located across from tall two door reach in cooler in were noodles are kept .

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatulas in between crack on cart use on teppanyaki area

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler that gas shell eggs Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp, raw beef 447F-48F cold holding in front prep coolers in kitchen. Less than 4hrs per operator. Operator put items in bottom of cooler for temperature recovery. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has incomplete time plan, item on time plan listed as "soup ingredients " need to be specified

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Onion container

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Operator placed under cool running water Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker on wrong spot. Need to be on splitter side.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by push tray 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. Tuna thawed today . Operator immediately removed from packaging Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler over soup and raw eggs Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Beer Reach in cooler at bar opposite of beer well

Basic - Water draining onto floor surface. At Beer well cooler at bar as evidenced from wet towels on floor

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Shrimp kept on cook.one for less than 4 hrs with temperature of 52F. Manager moved to walk in cooler. Raw chicken kept on cook line for less than 4 hrs with temperature of 46F.Corrective Action Taken** Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked potatoes kept on to go area steam well with temperature of 113F. operator reheat it. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.Lysol bottle . Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.Spatulas in carts that are use for teppanyaki. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Rice cooling for 2 hrs 45 minutes with temperature of 102F. Repeat Violation

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.Chlorine dish machine 0 ppm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Rice cooling for 2 hrs 45 minutes with temperature of 102F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butter kept on cook line for less than 4 hrs with temperature of 64F, garlic oil with temperature of 69F,tempura batter with temperature of 70F. Ask manager to cool Corrective Action Taken

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

Basic - Time/temperature control for safety food thawed in an improper manner.Pork been thawed in standing water.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.Raw shell stored over vegetables in cook line make table. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butter and garlic oil kept in coo line with temp of 74F. Inspector suggested to manager to add ingredients to time control form. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked chicken stored in to go area heating table with temperature of 105F. Manager reheat to 165F Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils use to stir food in cook line stored in water with temperature of 73F. Manager changed to hot water. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Rice cooling for 2 hrs with temperature of 102F.

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.Dish machine at bar with 0 ppm.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken wings stored over cheese cake at chest freezer. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce.Raw eggs stored over cabbage at walk in cooler. 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. Butter and garlic kept at cook line for less than 4 hours. Sushi rice .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked chicken kept at the Togo area with temperature of 100F.

Intermediate - Handwash sink used for purposes other than handwashing.Pitcher with water placed inside hand wash sink at cook line.

Intermediate - No soap provided at handwash sink.No soap at both hand sinks in bar.

Basic - Equipment and utensils not properly air-dried - wet nesting.Plastic containers stored at rack across from meat walk in cooler. Glasses at bar. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler at bar. The one close to first hand sink.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Rice prepared last night and kept at walk in cooler with temperature of 52F.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Rice prepared last night and kept at walk in cooler next to cook line with temperature of 52F. Romaine chopped last night with temperature of 46F. Both items did not reach cooling temperature.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Romaine chopped last night with temperature of 45F.

Intermediate - Spray bottle containing toxic substance not labeled.Sanitizer solution bottle kept by hand sink no label . Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair.Ceiling tiles sagging over walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Over cook line.

Basic - Clean utensils stored between equipment and wall.Spatulas kept between cart handle . Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.Plastic containers kept at shelve across from meat walk in cooler.

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale.Soda can stored directly in ice at ice machine. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Toaster oven kept at sushi area .

Basic - Old food stuck to clean dishware/utensils.Old food stuck on knife kept at magnet across from cook line. Old food in plastic containers kept across from meat walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler with sauces have debris. Shelves in walk in cooler by cook line.

Basic - Working containers of food removed from original container not identified by common name.Tempura batter, sugar.

Basic - Clean utensils stored between equipment and wall.Spatulas stored in between handles in push carts. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees.No hand wash sign in both bathrooms.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers at walk in cooler in the back of the kitchen.

Basic - Walk -in cooler interior/shelves have accumulation of soil residues.The walk in cooler next to cook line. Reach in coolers in hallway across from cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Walls behind 3 bay sink.