KOBE JAPANESE STEAK HOUSE OF CLEARWATER LLC Inspection – March 27, 2025

High Priority 4

#5High Priority12A-29-4

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and returned to work no hand wash

#6High Priority14-86-1

High Priority – Non-food grade paper/paper towel used as liner for food container. Paper towel being used to line bottoms of food pans under raw vegetables

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (52F – on ice); butter (46F – on ice) Operator placed items in the walk in cooler to cool. The restaurant got busy and the foods got used before a second temperature could be taken **Corrective Action Taken**

Corrective Action Taken

#8High Priority03F-03-5

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit.

Intermediate 1

#9Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic 4

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#2Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets

#3Basic10-02-4

Basic – In-use utensil not stored on a clean portion of food preparation or cooking equipment. Gallon pitcher used in cooking rice stored on soiled pipe not inverted.

#4Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from its original container not labeled with common name

Florida Food Watch