Kobe Express

Observed several open water bottles on the shelf above where food is being prepped. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single-service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles will be allowed. Use single-service cups with a lid and straw when drinking in the kitchen area, and store the cups in an area that is not around food prepping and dishwashing. Corrected on Site (COS): Water bottles discarded.

Observed cooked chicken, cooked steak, and prepped coleslaw, not datemarked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. The person in charge marked the food containers.

Observed cooked rice inside the walk-in cooler above 41F (57F). Per employee, the rice was cooked yesterday. Cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C); and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Corrected on Site (COS): Rice discarded.

Observed several open water bottles in different areas in the kitchen: shelf above the prep top cooler, shelf above the manual ware-washing area, and on the prep counter in the food prep area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single-service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles will be allowed. Use single-service cups with a lid and straw when drinking in the kitchen area, and store the cups in an area that is not around food prepping and dishwashing. Corrected on Site (COS): Water bottles discarded..

Observed large bins of flour and other containers of seasonings open when not being used. Dry storage foods must be kept covered when not being used. Cover the containers of flour and seasonings.

Observed cooked rice tightly covered and filled to the top of the container inside the walk-in cooler, causing the food item to not properly cool down to 41F or below. When cooling Time/Temperature Control for Safety (TCS) foods, make sure the food item is not filled to the top of the container (in shallow containers), and the food item must be loosely covered or completely uncovered to allow the air to enter inside the container for the food item to cool down at the correct time and temperature. Corrected on Site (COS): Rice discarded. Train staff on proper cooling methods.

Observed an open bulk container of cut lemons stored on the floor in the walk-in cooler. Told that the cut lemons are used for their frozen drinks. Food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Corrected on Site (COS): The container of cut lemons was moved to the shelf, stored off the floor.

Observed several flies in the establishment today. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by means such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of the rules and regulations. Recommend keeping doors closed when not being used to prevent them from entering the establishment, and maintain clean floor drains. Contact a reputable pest control company for a representative to come and provide pest control service to the establishment.

Observed in use utensils stored in stagnant water (76F). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected on Site (COS): The employee removed utensils from the stagnant water, discarded the stagnant water, and moved items to the dishwashing area.

Observed single service straws stored on the floor inside the dry storage room. Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination, and at least 6 inches above the floor. Corrected on Site (COS): Person in charge moved the straws to a platform for it to be 6 inches off of the floor.

Observed raw shelled eggs stored over container of lemonade inside the walk in cooler. Also observed raw shrimp stored over cut zucchuni inside the reach in cooler. Food shall be protected from cross contamination by, separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables and other ready to eat foods. Person in charge relocated the food items.

Observed numerous containers of prepped coleslaw and cooked chicken wings not datemarked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charge datemarked the food containers.

Observed in use utensils stored in stagant water (67F). During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Employee removed utensils from the stagnant water.

Observed single used bowl being used to dispensed cooked fried and white rice, along with several dry ingridents like batter and flour. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:in the food with their handles above the top of the food and the container. Obtain scoop with handle to prevent cross contamination.

Observed single service bowls/cups stored on the floor inisde the dry storage room. single-service and single-use articles shall be stored: In a clean, dry location, where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Person in charge moved the items to a platform.

Observed the facility using chlorine bleach as a sanitizer but do not have test strip or testing device to determine sanitizer concentration. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Purchase chlorine test strips.

Observed an opened plastic water bottle at the manual ware-washing 3 compartment sink. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed an employee's food and opened tuna can stored next to cooked shrimp inside the reach in cooler of the prep top cooler unit. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.