KOBE JAPANESE STEAK HOUSE OF CLEARWATER LLC

Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards are present with deep cut marks.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado not washed and sticker present on cook line.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP packaged tuna not removed from packaging before thawed

Intermediate - Equipment drain line draining into handwash sink. Sushi bar

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef received from another location frozen with no cook or freeze date. Operator was able to determine the prep date.

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. Thawed tuna ROP package states fish must be removed from ROP before thawing. See stop sale

Basic - Drain cover(s) missing. Mop sink

High Priority - Live, small flying insects found 1 live fly near back door.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with deep grooves

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and returned to work no hand wash

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel being used to line bottoms of food pans under raw vegetables

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (52F - on ice); butter (46F - on ice) Operator placed items in the walk in cooler to cool. The restaurant got busy and the foods got used before a second temperature could be taken Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Gallon pitcher used in cooking rice stored on soiled pipe not inverted.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from its original container not labeled with common name

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes (48F - Cold Holding), operator states they were prepared yesterday and were in reachin cooler for less than 4 hours. Food was above fill line. Operator moved food inside cooler. Recheck 43F Corrected On-Site 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. Rice on cookline removed from temperature at 3:30pm. Operator added time mark. Butter and liquid eggs on cookline with no time mark. Operator added time stamp of 3:30pmCorrected On-Site Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Cutting boards back kitchen stained. Operator states new ones have been ordered.

Intermediate - Handwash sink used for purposes other than handwashing. Hat in handwash sink in bar area. Bartender relocated Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in raw chicken. Operator removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Operator states new ones have been ordered.

Basic - Food stored on floor. Ice bags stored on floor in freezer Repeat Violation

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - 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/. Prep sink is not next to 3 compartment sink. 3 compartment sink in dish area not on plans. To go area where hot food is being boxed from hot wells in expo area. Sushi bar has been removed. No hot holding station on cook line. Oven added to cook line. Cook line has different equipment, except for grill and wok station. Warning - From follow-up inspection 2024-05-22: No plans submitted Time Extended - From follow-up inspection 2024-05-23: Time Extended - From follow-up inspection 2024-07-23: Called plan review and spoke with Marie. No plans have been submitted. Admin Complaint

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in cooler Warning - From follow-up inspection 2024-05-22: Time Extended - From follow-up inspection 2024-05-23: Time Extended - From follow-up inspection 2024-07-23: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 52f,

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

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. Raw tuna. Corrected On-Site Repeat Violation

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

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Operator applied running water

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food that was removed from its original container not labeled with its common name. Discussed the need to label all containers containing food removed from its original container with its common name

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. At expo line - manager removed drink

Basic - Food ( bucket of broth and sauce ) stored on floor at cook line - manager relocated food Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled walk in cooler shelves

Basic - Unwashed fruits/vegetables ( boxes of broccoli ) stored with ready-to-eat food( pitchers of sauce ) in walk in cooler - manager rearranged food Corrected On-Site Repeat Violation

Basic - Utensils in poor condition. - chipped lids on food containers in walk in cooler - manager replaced 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. 0 ppm chlorine at bar - manager replaced empty sanitizer container - recheck : 0 ppm - manager scheduled service this day . Glasses will be taken to the kitchen to clean until the dish machine is working properly

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - beef 45-47F , shrimp 47 F in top section of reach in cooler with containers stacked - reviewed proper storage and temperature monitoring with manager - manager relocated beef to walk in cooler recheck beef 41F, shrimp 41 F Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line - manager placed apparel towels at hand wash sink Corrected On-Site

Basic - Unwashed fruits/vegetables ( box of cucumbers ) stored with ready-to-eat food ( cooked carrots ) in walk in cooler .manager rearranged food Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink - 79/80 F hot water at wait station area hand wash sinks after water running over 2 minutes Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees at bar Corrected On-Site Repeat Violation

Basic - Raw fruits/vegetables ( onions ) not washed prior to preparation.in back line prep area - reviewed with manager and employee - employee then washed onions prior to cutting Corrective Action Taken

Basic - Unwashed fruits/vegetables (onions) stored with ready-to-eat food ( half and half in walk in cooler - manager properly arranged food . Corrected On-Site