CS KOBE & ITALIAN

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment open and serving food to the public. Operator renewed license during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in reach in cooler. Operator rearranged. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table stained a cross from cook line. Interior of ice machine soiled with pink substance. Repeat Violation

Intermediate - Handwash at rear side of bar sink not accessible for employee use at all times. Trash bags and plastic container stored in sink. Operator removed items from sink. Corrected On-Site Repeat Violation

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi menu does not indicate items served raw. Discussed with operator.

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned machine during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic pint containers used inside of dry rice and spice containers under prep table across from 3 compartment sink. Discussed with operator. Repeat Violation

Basic - Ceiling tile over soda fountain machine has hole in it. Repeat Violation

Basic - Equipment in poor repair. Reach in freezer next to rice cooker on cook line is cracked and peeling on the top inside of the lid.

Basic - Floor accumulation of debris behind cook line and under prep tables and throughout kitchen. Discussed with operator.

Basic - Food not stored at least 6 inches off of the floor. 5 gallon buckets of ginger sauce and 1 box of raw shrimp and in walk in cooler. 6 Gyoza boxes in walk in freezer. Operator began relocating gyoza to shelves. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas stored in standing water across from cook line. Water measuring 83F. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler across from cook line. Hood filters accumulated with grease. Repeat Violation

Basic - Stored food not covered. Panko breadcrumb trays stored on dry storage shelves uncovered. Discussed with operator. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of various sauces at cook line lacking labels.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator time marked sushi rice cook with cook time 12:00pm and discard time 3:00pm. Corrected On-Site Warning - From follow-up inspection 2026-02-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line. Repeat Violation Warning - From follow-up inspection 2026-02-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed copy of Time as a public Health form to operator. Warning - From follow-up inspection 2026-02-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in sushi area. Warning - From follow-up inspection 2026-02-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing over soda machine. Repeat Violation Warning - From follow-up inspection 2026-02-10: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted next to ice machine. Warning - From follow-up inspection 2026-02-10: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Onions stored on floor. Repeat Violation Warning - From follow-up inspection 2026-02-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oven hood filters soiled with grease. Warning - From follow-up inspection 2026-02-10: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2026-02-10: Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as wall cover near flat top grill. Warning - From follow-up inspection 2026-02-10: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Beam of wood on ceiling in walk-in cooler not sealed. Warning - From follow-up inspection 2026-02-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting boards stained. Warning - From follow-up inspection 2025-03-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling with lines feeding through it above rack storing soda line contacted to soda strip boxes. Warning - From follow-up inspection 2025-03-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled with grease build up throughout the kitchen area. Warning - From follow-up inspection 2025-03-21: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Behind dry storage racks storing bags of rice, flour, salt, boxes of pasta, boxes of T-shirt bags, food service film wrap, boxes of wasabi powder. Warning - From follow-up inspection 2025-03-21: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in deli cooler across from the flat top grill. Repeat Violation Warning - From follow-up inspection 2025-03-21: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat bean sprouts in walk in cooler. Employee moved. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food inside flour Corrected On-Site

Basic - Floor soiled/has accumulation of debris. At bar

Basic - Food stored on floor. White tub of ginger and bottle of soy sauce on floor front kitchen bar. Employee moved. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Employee moved Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Electrical cord soiled in between sliver prop tables.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Stored food not covered. Fish in walk in cooler not cover employee moved and put a cover on container. Corrected On-Site

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At bar

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish eggs at sushi bar 50 degrees Fahrenheit cold holding. Manager put in freezer. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. During inspection observed pasta wrapped tightly in bin inside walk in cooler. Temp was 56 degrees Fahrenheit cold holding. Owner put on ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout

Intermediate - Spray bottle containing toxic substance Degreaser not labeled. Owner labeled Corrected On-Site

Basic - Food stored on floor. Big bag of onions on floor near three compartment sink. Employee moved. Rice on floor of dry storage Corrected On-Site

Basic - Ice scoop handle in contact with ice. Both ice buckets at bar. Owner moved.

Basic - Time/temperature control for safety food thawed in an improper manner. Krab stick on counter next to three compartment sink thawing. Employee moved. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Eel sauce can on dry storage dented.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice shoot for back soda fountain drink near server station soiled. Cutting board soiled

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with degreaser no label. Manager labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense bowl with no handle Sugar and rice used for dispensing. Removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Most handles throughout kitchen soiled

Basic - Damaged/spoiled/recalled food not properly segregated. Eel sauce can damage on dry storage rack.

Basic - Ice scoop handle in contact with ice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on deli cooler soiled

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing eel in Hand washing sink. Manager removed and put in fridge.

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Manager provided letter from Asami stating salmon is farm raised and pellet fed. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef in same container as cut lettuce. See stop sale. Raw beef in same container as zucchini. Zucchini is always cooked per manager. Will ensure it gets to 155F or higher. Manager discarded lettuce. Corrective Action Taken

High Priority - Stop Sale issued due to adulteration of food product. Lettuce in same container as raw beef. Lettuce is not always served cooked. Manager discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 52F. Manager voluntarily discarded. Corrected On-Site

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in coolers soiled.

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over mozzarella cheese and pepperoni in double door reach in cooler -raw shrimp over soy sauce in walk-in cooler Operator rearranged during time of inspection. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -spray bottle above pots at dish drying rack Operator moved spray bottle during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute at coffee/ tea area -double door reach in cooler adjacent of ice machine -knives magnet at dish washing area -soda gun in bar area has accumulation of slime Operator cleaned soda gun and knives magnet during time of inspection. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. -at hand sink in coffee machine area

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle at dish drying rack Operator labeled during time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop Parmesan cheese at prep table Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -tanks near dry storage area Operator chained tanks during time of inspection. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -at ice machine -pots at at dish drying rack Operator inverted items during time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station adjacent of cooks line Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -keys on shelf with plates in sushi bar Operator moved items during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers at dish drying rack Repeat Violation

Basic - Food stored on floor. -bottle with oil on floor at cooks line Operator moved oil during time of inspection. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer chest at sushi bar Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. -on top of ice machine

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice scoop handle in cooker at cooks line Operator moved handled during time of inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. -near dish washing area Operator moved wet wiping cloth during time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave above prep table has accumulation of food residue Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler adjacent of cooks line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -exterior of pizza oven has accumulation food debris -shelf above prep table in kitchen has accumulation of food residue -sides of fryer have accumulation of grease -sides of flat top grill have accumulation of grease -mixer head has accumulation of food residue Repeat Violation

Basic - Old food stuck to clean dishware/utensils. -utensils on knives magnet next to dish washing area Repeat Violation

Basic - Stored food not covered. -tea at coffee area -food items at reach in freezer chest near ice machine

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at soda fountain syrup has accumulation of food residue -floor at cooks line has accumulation of grease -floor in dry storage room has accumulation of food debris -floor at dish machine has accumulation of food debris

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at sushi prep table Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Corrected to50 ppm during time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at cooks line Operator labeled during time of inspection. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw eggs and raw beef over cut cabbage and butter Operator moved items during time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -masago (68F - Cold Holding) Employee has item out for less than 4 hours Operator moved item to cooler during time of inspection. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -squeeze bottles at cooks line has accumulation of grease -stained cutting board at cooks line in kitchen Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -bowl used to scoop sugar in kitchen area Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -in dry storage area Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic con at dish drying rack -glass cups at dish drying rack

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -wall at cooks line has accumulation of grease -floor at dry storage by soda fountain has accumulation of grease Repeat Violation

Basic - Food stored on floor. -buckets on floor in dry storage area

Basic - Ice buildup in reach-in freezer chest in kitchen

Basic - Ice scoop handle in contact with ice. -at sushi bar

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave at three compartment sink has accumulation of food residue -oven at sushi bar Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -at reach in cooler adjacent of cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of pizza oven in kitchen has accumulation of food residue -hood area has accumulation of grease -reach in cooler gasket adjacent of cooks line has accumulation of food residue -mixer head has accumulation of food residue -microwave handle at three compartment sink has accumulation of food residue -exterior of handsink has accumulation grease Repeat Violation

Basic - Old food stuck to clean dishware/utensils. -knives at knife magnet

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at sushi bar Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles in hallway Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. -tomato sauce - pizza sauce 1 dead insect in Parmesan cheese

High Priority - Presence of insects, rodents, or other pests. -1 dead insect in Parmesan cheese in kitchen at cooks line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over sauces in reach in cooler adjacent of cooks line Operator rearranged during time of inspection. -raw salmon (wrapped in cling wrap) over imitation crab in walk-in freezer Operator rearranged during time of inspection. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute next to coffee machine Employee cleaned during time of inspection. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. -at dish machine Operator labeled during time of inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. -bowls used to scoop rice Discussed getting a handle to scoop food items with operator Operator removed scoop during time of inspection. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. -at prep station adjacent of walk-in cooler Operator chained tanks during time of inspection. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station adjacent of cooks line Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. -1 dead insect in Parmesan cheese -tomato sauce - pizza sauce

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on counter top in coffee machine Operator moved beverage during time of inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -wall at cooks line has accumulation of grease -walk-in cooler fan cover has accumulation of dust

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -walk-in cooler floor -floor at mixer Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in cooked rice at cooks line Operator moved handle during time of inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -pizza ovens have accumulation food residue

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -shelf above prep station adjacent of cooks line has accumulation of food debris Repeat Violation

Basic - Single-service articles improperly stored. Coffee filters at dry storage area Operator covered during time of inspection. Corrected On-Site

Basic - Stored food not covered. -flour in dry storage area Operator covered during time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at sushi bar Operator placed wet wiping cloth in sanitizer during time of inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -seasoning container at cooks line Operator labeled during time of inspection. Corrected On-Site Repeat Violation