Kobe Japanese Steakhouse

Observed that the facility had placed out their hibachi rice on time as a public health control and marked the rice as having been placed out at 11:30 AM, however, it was already out and labeled with that time during the initial walkthrough at 10:40 AM. COS. Time updated.

Observed that the facility was inconsistently marking dates on their food with some items being marked with the date of discard, some with the date of preparation, and some with both; observed that some items were date marked to be kept for 8 days instead of 7. COS. Dates corrected.

Observed that the most recent inspection report was posted behind the bar was not readable from a distance of 1 foot away.

Observed that the food service permit was not posted.

Obsevred containers stacked while wet.

Observed accumulation of debris on floors, particularly in the walk-in's.

Observed employee belongings stored with and above food and food contact surfaces. COS. Items moved.

Observed employee who "washed" their hands without soap in a utility/prep sink on the line, without soap, and then dried their hands with a dry wiping cloth. COS. Employee rewashed hands at a hand sink with properly stocked items.

Observed: raw, shelled eggs stored in the same container as mushrooms in the prep top on the line; assorted raw fish stored with and above seaweed, cream cheese, and cooked egg at the sushi bar; observed raw chicken stored above raw beef in the walk-in freezer, neither were stored in their original manufacturers packaging. COS. All items rearranged.

Observed cold TCS food stored above 41 F (eggs, shrimp, chicken, scallops). COS. Discarded.

Observed that the facility has a plan for keeping the sushi rice and shrimp tempura on TPHC, however the rice that was sitting out included hibachi rice that is not on the plan and the sushi rice is not being properly kept track of.

Observed employee lotions/beauty products and wet wiping cloths stored with and above food and food contact surfaces. COS. Moved.

Observed that the facility is using non-EPA approved/regualted sanitizers that are not intended for use in commercial kitchens. COS. Discarded.

Observed that there was a lack of active managerial control which was evident due to the number of foodborne and public health intervention violations.

Observed unlabeled spray bottles in the kitchen. COS. Labeled.

Observed food stored uncovered, particularly in freezers. COS. Covered.

Observed that the facility has the reminder statement and disclosure, however, they do not have identifying asterisks on all applicable items.

Observed unlabeled spices/powders and squirt bottles of sauces/oils/other similar products throughout the kitchen.

Observed that the facility did not have written disclosure of the major food allergens used in the facility.

Observed that the facility is keeping raw fish that is in reduced oxygen packaging that is labeled to keep frozen until use under refrigeration and thawed. COS. Discarded.

Observed wet wiping cloth stored directly in contact with food (eggs), food stored in direct with the outside of bagged food, and food stored in direct contact with plastic shopping bags. COS. Food moved/discarded as necessary.

Observed wet wiping cloths stored on counters. COS. All placed into sanitizer buckets.

Observed cups being used as scoops and knives being stored in the gaps between tables/equipment. COS. Removed.

Obsevred containers stacked while wet.

Observed that fixed equipment, such as sinks, no longer were sealed to the wall due to wear and tear.

Observed tools stored with and above food and food contact surfaces.

Observed employee belongings stored with and above food and food contact surfaces. COS. Items moved.

Observed that the hoods had grease accumulation to the point that grease is dripping off of the hoods.

Observed cold TCS food stored above 41 F (eggs, shrimp, chicken, butter, cooked pasta). COS. Discarded.

Observed accumulation of debris on floors under shelves and equipment.

Observed employee belongings stored with and above food and food contact surfaces. COS. Items moved.

Observed hot TCS food that was stored below 135 F (shrimp, precooked); it is noted that the facility says the rice is on time, but there is no time marking nor any written TPHC plan. COS. Items shall be discarded 4 hours from when it was brought out.

Observed that the facility has a plan for keeping the hibachi rice on TPHC, however the rice that was sitting out was not marked with the time it was placed out or the time it shall be discarded. COS. Times added.

Observed food prepared greater than 24 hours ago that was not date marked (pasta, chicken). COS. Dated.

Observed employee drinks stored in non-single-use containers both with and without lids and straws and stored in bottles and stored with and above food and food contact surfaces. COS. All items moved.

Observed scoops with handles stored in the product where the handle was touching the product. COS. Removed.

Obsevred wet nesting of containers.

Observed employee drinks stored in non-single-use containers both with and without lids and straws and stored in bottles and stored with and above food and food contact surfaces. COS. All items moved.

Observed accumulation of debris on the inside of units.

Observed accumulation of debris on floors under shelves and equipment and at the hibachi grills.

Observed employee belongings stored with and above food and food contact surfaces. COS. Items moved.

Observed employees handling their phones and dirty dishes and then return to working with food without washing their hands. COS. All employees washed their hands.

Observed employee drinks in coffee cups, in tumblers, and in single-use cups without a lid/well-secured lid stored with and above food and food contact surfaces. COS. All drinks were removed.

Observed wet wiping cloths stored on counters. COS. All placed into sanitizer buckets.

Observed plates stored upright without overhead protection.