KOBE STEAK HOUSE

Cooked time/temperature control for safety food shall be cooled:(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Observed two plastic tubs each of cooked rice and one pot of cooked rice tested at a range between 45F to 50F in walk in cooler in kitchen. As per food worker food was placed in said unit one night prior to inspection for cooling. COS: PIC had food worker discard said rice.

A handwashing facility may not be used for purposes other than handwashing. Observed hand wash sink in kitchen used to dump ice that was previously used for broccoli storage during delivery transportation. COS: PIC had food worker discard said ice.

Restricted Use Pesticides, Criteria. Restricted use pesticides specified under subsection (6)(e)3 of this Rule shall meet the requirements specified in 40 CFR 152 Subpart I. Observed once can of Raid stored amongst food items on shelf under food prep table in kitchen. COS : PIC removed said item from the premises.

Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; Routinely inspecting the premises for evidence of pests and Eliminating harborage conditions. Observed one roach crawling on "TO GO " containers and on electrical outlet on prep top cooler #2 in kitchen. Additionally, an accumulation of roach droppings and old food particles were observed on electrical outlets of said unit and within the compressor area of four reach in coolers in kitchen. PIC was instructed to wash, rinse and sanitize affected areas and contact a licensed pest control company. Pictures and invoices can be emailed to inspector by 11/13/2025.

Observed one prep top cooler with an ambient temperature of 47.5F. Observed shrimp, chicken and beef in the prep top cooler at temperatures above 41F (see temperature log below). CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C). COS: PIC discarded the chicken, shrimp, and steak. The cook stated that the steak, chicken, and shrimp were placed in the prep top cooler the day prior to the inspection.

Observed Glass RIC in the front service area cold holding at a temperature above 41F with salads and dairy products inside. COS: PIC discarded the salads and moved the dairy products that were not in the cooler for more than 2 hours to the walk in cooler.

Observed uncovered salads stored in leaking glass cooler in the front service area with leakage touching salad. CA: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: These salads were discarded.

Observed multiple bowls and containers without handles stored inside rice vinegar at bar, cooked rice in main kitchen, and dry rice in main kitchen. Observed handles of scoop stored in Ice machine and sugar in the main kitchen. CA: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; COS: PIC removed bowls from all foods that had bowls stored in them. PIC removed handles from the ice and sugar.