KOBI HIBACHI AND SUSHI

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Upon inspection, observed repackaged raw salmon stored over packages of cooked shrimp in reach-in upright freezer # 1.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cooked breaded shrimp 49f in walk-in cooler, less than 4 hours per manager. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Upon inspection, sushi rice in sushi make bar area and cooked white rice in kitchen being held on time. No written procedures in place at establishment. Manager was provided TPHC application during inspection.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Upon inspection, observed in-use utensils on cook line stored in water with a temperature of 84f.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Upon inspection, observed raw chicken stored over raw beef in walk-in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed cooked white rice 74f on prep table in kitchen. Employee stated rice was prepared yesterday and stored in cooler overnight. Employee stated rice has been out of cooler for more than 4 hours. Employee discarded rice during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cooked white rice 74f on prep table in kitchen. Employee stated rice was prepared yesterday and stored in cooler overnight. Employee stated rice has been out of cooler for more than 4 hours.

Intermediate - Handwash sink used for purposes other than handwashing. Upon inspection, observed frozen raw steak in handwashing sink in kitchen area of establishment.

Basic - Carbon dioxide/helium tanks not adequately secured. Upon inspection, observed carbon dioxide tank not secured in dining area of establishment.

Basic - Food stored on floor. Upon inspection, observed soy sauce bucket stored on floor in walk-in cooler. Also observed bucket of pickled ginger stored on floor in front counter area of establishment.

Basic - Time/temperature control for safety food thawed in an improper manner. Upon inspection, observed frozen raw steak in handwashing sink at establishment. Also observed frozen raw steak in dishwashing area of establishment. Employee stated both items were placed in those locations to defrost. Employee placed both items into cooler for thawing during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for raw chicken below flattop grill. Operator removed bowl during inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles for multiple bulk dry ingredients. Operator removed scoops from dry ingredients during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat sauces in walk in cooler.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom door

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks in establishment

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs for salad. Operator corrected storage during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board in kitchen