KOBE STEAKHOUSE & SUSHI

Violations (11)

• 10

  Adequate hand washing facilities supplied and accessible

  Observed A push cart blocking the hand sink near the dry storage.Corrective Actions: Ensure that all hand sinks are easily accessible at all times.

• 12

  Food received at proper temperature

  Observed no documentation on food receiving logs Corrective Actions: Ensure to establish a food receiving logs for TCS food items.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed no sanitizer solution bucket set up to disinfect Food contact surfaces.Corrective Actions: Ensure to set up, sanitize your buckets with the correct concentration to effectively disinfect food contact surfaces.

• 22

  Proper cold holding temperatures

  Observed hard shell eggs stored at room temperature near the walk in cooler.Corrective Actions: Ensure to store hard shell eggs at or below 41*F

• 23

  Proper date marking and disposition

  Observed several tcs food items in the walk in cooler lacking date label.Corrective Actions: Ensure to date label all prepped food items with the preparation or expiration date.

• 24

  Time as public health control: procedures and records

  Observe sushi rice held without a time stand identifying the preparation time or discard time preventing proper time control monitoring.Corrective Actions: Ensure to give documentation of sushi rice when it is being used as time as a public health control.

• 28

  Toxic substances properly identified, stored, used

  Observed a can of WD-40 stored in below of preparation table.Corrective Actions: Ensure to remove the can of WD-40 out of the establishment.

• 38

  Insects, rodents and animals not present

  Observed back exterior door with a gap between the door and the door frame.Corrective Actions: Ensure to completely seal the back exterior door to help prevent pest entry points.

• 39

  Contamination prevented during food preparation, storage and display

  Observed fish and big oak salsa being stored directly on the floor in the walk-in cooler at the time of inspection.Corrective Actions: Ensure to store all TCS food items 6 inches are above the floor at all times.

• 41

  Wiping cloths; properly used and stored

  Observed wiping cloths stored on food prep tables in the kitchenCorrective Actions: Ensure to store wiping clothes in a sanitizer solution bucket when not actively being used.

• 43

  In-use utensils; properly stored

  Observed scoops without handles and use allow, allowing direct hand, contact with food and increasing the risk of contamination.Corrective Actions: Ensure to use scoop with handles to help prevent hand contact with food items.