Kobe Japanese Resturant

Observed improper separation of raw animal food and fully cooked-ready-to-eat foods in multiple areas throughout the facility; raw chicken stored on behind raw shrimp in the prep top cooler, raw shrimp stored above cooked rice in reach in cooler. CA: Raw animal foods must be stored based on internal cook temp and to avoid contamination of RTE foods. COS: PIC rearranged all coolers so food is stored based on the minimum internal cook temp.

Observed improper separation of raw animal food and fully cooked-ready-to-eat foods in multiple areas throughout the facility; raw chicken stored on top of raw shrimp in the prep top cooler, raw shrimp stored above cooked rice and raw beef or vegetables in the reach-in cooler and raw fish/shrimp stored above imitation crab in the walk-in cooler. CA: PIC rearranged all coolers so food is stored based on the minimum internal cook temp.

Observed potentially hazardous TCS food (cooked rice) improperly cold holding above 41F on a prep table (see temp log). CA: Discussed with PIC. Rice had been brought out from the cooler less than 4 hours prior and was left sitting because it was too cold. Discussed requirement for rice to be held under temperature control or under time control. Rice was moved to the walk-in cooler to rapidly cool.

Observed potentially hazardous TCS food (cooked sushi rice) improperly hot holding below 135F (See temp log). CA: Discussed with PIC. Rice had been prepped more than 4 hours prior and was discarded.

Observed multiple knives stored in the hand washing sink at the front sushi bar. CA: Discussed with PIC. Hand wash sink must be used for hand washing only. Knives were moved out of the hand sink.

Observed house made TCS foods held past their 7 day expiration; spicy ramen broth was dated 1/22 and spicy mayo was dated 7/12. CA: PIC discarded. Discussed ensuring old date labels are removed from containers upon cleaning/sanitizing and labeling with a new date if the food is not used the same day it is prepared.

Observed multiple containers of food stored directly on the floor throughout the facility and the exterior storage area. CA: Discussed requirement for food to be stored at least 6 inches off the floor. PIC relocated all food containers in the kitchen area and will follow up on rearranging all food stored on the ground in the exterior storage area.

Observed back door propped open. CA: PIC properly closed the door. Discussed requirement for all outer openings to be properly sealed/protected.

Observed rice cooked rice held over 24 hours before with no date mark. CA: RTE foods held over 24 hours most be date marked. COS: Rice discarded

Obeserved propped open. CA: Outer openings porctected COS: Backdoor closed.

Observed potentially hazardous TCS foods (raw filet mignon, shrimp, and scallops) in prep top cooler and reach-in cooler cold held above 41 degrees Fahrenheit. CA: Since filet mignon and steak were had been held for less than 4 hours, PIC placed raw meat back into walk-in cooler to rapidly cool. PIC discarded shrimp and scallops. PIC stated that employee had just clean reach-in cooler and the door was open. Advised PIC to remove food from the reach-in before cleaning, and allow for cooler to cool back down before placing TCS foods inside of the cooler.