KOBE JAPANESE STEAKHOUSE

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - above wok station Warning - From follow-up inspection 2026-02-25: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. - upper part of cookline cooler Warning - From follow-up inspection 2026-02-25: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - deep grout lines causing retention of standing water at dish station - From follow-up inspection 2025-09-16: Time Extended

High Priority - Employee washed hands with no soap in prep sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter 44-45; butter 46F, in prep cooler 1.5 hours, over load line

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handles soiled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. - prep cooler across from oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - prep cooler door handles

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - avocados over raw, ready to eat shrimp in sushi cooler Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walk in cooler door

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter (62F - Cold Holding); Observed on hibachi carts Advised operator to keep in coolers while not in use.

High Priority - Vacuum breaker missing at mop sink faucet. - device broken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - blue and green cutting board on cook line soiled

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - meat/chicken cooler. Manager provided Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. <100ppm. Manager changed. Final reading 200ppm. Corrected On-Site

Basic - Equipment in poor repair. Hood filters damaged

Basic - Floor tiles missing and/or in disrepair. At the freezer threshold tile broken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. True line coolerv

Basic - Time/temperature control for safety food thawed in an improper manner. Salmon , lobster and shrimp in standing water

Basic - Accumulation of debris inside warewashing machine. Spray arms have shrimp tails stuck to them

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna not removed from the package

Basic - Employee restroom has a strong smell

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. True cooler in prep iced up

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw spicy tuna stored over the ginger in the sushie low boy cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the sushi low boy cooler a pan containing raw salmon and cooked krab together

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in the dish area has item on the sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewash area

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -at the wearwash are

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cooks line at the vent

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler true 2 door in the service alley is iced over in the interior service is needed

Basic - Storage area not maintained clean and organized. FACP room needs organizing, pressure washer, hosed and equipment on the floor

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler has the wrong bulb

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the bar walls at the ceiling and vents dirty

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lettuce chopper left dirty

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna at the sushi low boy cooler not removed from the plastic

Basic - Dead roaches on premises. 13 dead roaches on the top of the dishwasher, bug service was performed last night.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat on the make cooler cutting boatd Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor drains soiled

Basic - Floor tiles missing and/or in disrepair. In the side station broken tile

Basic - Food stored on floor. Water softener salt stored on the floor Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On the lexan containers

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the Sm make cooler is soiled , line make cooler cutting board

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at the dish area had several lids stored in the sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored over the oil and soy sauce dispenser, also drink cups over a prep table

Basic - Equipment in poor repair. Ripped gasket on large line make cooler right door, some plastic lexan lids are damaged and need to be discarded

Basic - Old labels stuck to food containers after cleaning. Mostly on the clear lexan containers at the dish area

Basic - Utensils in poor condition. Hood filter damaged