KOBE JAPANESE STEAK HOUSE OF ALTAMONTE SPRINGS LLC

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg . Operator discarded Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked potatoes 50F in walk in cooler overnight per operator. Operator discarded Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked potatoes 50F in walk in cooler overnight per operator. Operator discarded Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dishwasher . Operator cleaned Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked red potatoes cooling from prior day 57°. On shelf in walk-in cooler, covered, stacked. Operator discarded. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked potatoes 57° in center cooling overnight.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan of raw chicken above pans of cooked noodles in reach in cooler at teppanyaki kitchen. Operator moved product. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in reach in cooler holding cooked rice and noodles in teppanyaki kitchen.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. -wall repair in kitchen not yet completed. Wall not smooth and easily cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over Food in dry storage Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Multiple crack lids in walk in cooler and reach in cooler at cook line Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At Bar

Intermediate - Handwash sink not accessible for employee use at all times. 4 large bowls stored in hand sink by 3 compartment sink Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Lid to food container in walk-in-cooler cracked Several food containers throughout both kitchens cracked/broken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 75°; manager discarded water Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Several pans in kitchen have old labels

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados on cooks line with labels still on produce

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler that holds proteins in kitchen - top shelf is rusted

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee breaded raw shrimp while wearing gloves, removed gloves, then put on new pair of gloves without washing hands and continued working in sushi area. Advised. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -flat of raw above butter in cook line reach-in cooler. Operator relocated. -cases of raw shell eggs above mayonnaise in walk-in cooler.

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 and noodles removed from refrigeration to place on time plan less than 15 minutes ago. Establishment time plan in place. Recommend board on wall or something similar to mark time when removed from refrigeration.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken (110F - Hot Holding); vegetables (115F - Hot Holding) approximately 1 hour. Heating element in center steam table broken. Recommend using time plan for those items until repaired. Establishment preparing small quantities. Corrective Action Taken

Basic - Dead roaches on premises. -1 dead roach stainless shelf in wait station area. Per operator, pest control done last night. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef above ice cream in reach-in/bench freezer in kitchen. Operator relocated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -scallops 57, shrimp 52, lobster 54, product moved from walk-in cooler less than 2 hours ago. Unit not plugged in. Operator plugged in cooler for temperature recovery. Cooked potatoes 50. Product moved from walk-in cooler less than 2 hours ago. Make sure coolers are at proper cold holding temperature prior to being stocked from walk-in cooler, then move product quickly to avoid temperatures rising. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. -top of machine soiled.

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/. -facility added wall and to go area with 6' steam table and upright reach-in cooler in Traditional kitchen. Warning - From follow-up inspection 2023-09-12: Plans drawn, will be submitted as remodel addition to existing kitchen. Time extend 60 days for plan review submitted and approval. Time Extended - From follow-up inspection 2023-11-15: No plan review application received. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -bowl of pooled eggs on top of pan of krab mix on front line. Raw animal food stored over canned/bottled drinks. -pans of raw shrimp above bottled beer in walk-in cooler. 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. -thawed tuna in sushi cooler still in sealed package. Operator cut to allow oxygen into package. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit -spicy tuna in double pan in sushi prep cooler less than 4 hours 45°. Operator placed pan in reach-in cooler for temperature recovery. -cooked potatoes on rack in kitchen 47°f. Product added to time plan. Corrective Action Taken

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 - Floor soiled/has accumulation of debris. -floors soiled under dish area. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling dusty above dish area.

Basic - Open dumpster lid. -1 dumpster lid broken off hinge.

High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towel on cut lettuce in cooler in sushi kitchen. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pans of cooked noodles on rack closest to door in walk-in cooler 47-50f. Per operator delivery received this morning, rack may have been moved outside cooler for short time. Operator removed lids from pans for temperature recovery. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine soiled with food debris.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Noodles kept at reach in cooler in front of prep sink since yesterday with temperature of 47F. Noodles kept at walk in cooler since yesterday with temperature of 47F. Rice kept at walk in cooler since yesterday with temperature of 45.Cooked chicken made yesterday and kept at walk in cooler with temperature of 51F.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.Raw chicken over raw beef at reach in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Noodles and butter kept at reach in cooler in front of prep sink since yesterday with temperature of 45 F. Noodles and rice kept at walk in cooler with temperature of 47F.Raw chicken kept at walk in cooler with temperature of 50F. Cooked chicken kept at walk in cooler since yesterday with temperature of 51F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Chicken kept at walk cooler since Sunday with temperature of 50F.

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.Butter prepared yesterday and kept and reach in cooler.