KOBE JAPANESE STEAK HOUSE Inspection – May 30, 2024

High Priority 1

#10High Priority22-49-4

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**

Warning

Intermediate 2

#11Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Togo kitchen, as evidenced by shrimp thawing at room temperature and pans placed. Chef removed.

#12Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator TPHC plan and helped them fill it out. Operator utilizes time plan for sushi rice. **Corrected On-Site**

Corrected On-Site

Basic 9

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In to go kitchen.

#2Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Togo employee has bracelets handling food, sushi chef has bracelet handling food.

#3Basic14-38-4

Basic – Food storage container/container lid cracked or broken. Bulk rice.

#4Basic10-08-5

Basic – Ice scoop handle in contact with ice. Togo kitchen soda station, bar.

#5Basic36-62-4

Basic – Light not functioning. Kitchen hood vent.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishmachine hood vent has accumulation of black substance

#7Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Bar **Repeat Violation**

Repeat Violation

#8Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Raw shrimp in standing water in handwash sink. **Corrected On-Site**

Corrected On-Site

#9Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Outside sushi walk-in freezer.

Florida Food Watch