Kobe Sushi & Hibachi

Observed broccoli in main kitchen sitting out not in active use not covered and protected from overhead contamination. Observed cut onions in walk-in cooler not in active use not covered and protected from overhead contamination. Observed seaweed wrap for sushi not in active use in front food service area not covered and protected from overhead contamination. CA: PIC covered all food items. RCA: Storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed back door of facility to be open at the time of inspection and the screen door to not be tight-fitting. There were gaps at the top of the screen door creating an entry point for pests. CA: PIC shall fix the gap. RCA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows and Solid, self-closing, tight-fitting doors.

Observed food debris build-up on gaskets of all reach-in coolers. Observed food debris build-up on the front of the reach-in coolers in the main kitchen. CA: PIC shall deep clean all non-food contact surfaces of equipment. RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed open bottles of water (employee drinks) stored atop prep counters while active prep was taking place. Observed employee food stored in reach-in cooler without proper separation from facility food. CA: PIC removed all water bottles and stored employee food away from facility food.

Observed cooking utensil stored in back handwashing sink basin. CA: Employee removed utensil and placed in three-compartment sink.

Observed broken styrofoam cup stored in bulk flour container in dry storage. CA: PIC removed scoop from container.

Observed food debris and build-up beneath equipment in main kitchen, beneath shelving in dry storage and beneath shelving in soda storage area. RCA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed multiple employee cellphones on countertops throughout facility that are used as a food prep surface. CA: All employees placed cellphones in pockets.

Observed thawing salmon in reach-in cooler still within ROP packaging. Observed frozen crab and fish on prep table. Upon further conversation with PIC, items were improperly thawing. CA: PIC removed all fish from ROP packaging. PIC placed table thawing fish into refrigerator for thawing. RCA: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less;

Observed deceased cockroach in bottom of mop sink. CA: PIC scheduled pest control company during inspection to come spray facility. RCA: Facility shall be serviced by a pest control company routinely to prevent pests. Facility shall email invoice of service to inspector once received.

Observed grill utensils stored in hot water not properly heated to the safe 135F (102F). Observed scoop in raw chicken stored in a way that caused part of the handle to touch the food product. CA: PIC removed grill utensils from water and will place different container on grill top to keep properly heated. PIC placed scoop within chicken properly to keep handle from touching food product. RCA: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed styrofoam bowl stored in bulk flour container in dry storage. RCA: 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Observed food debris and build-up beneath equipment in main kitchen, beneath shelving in dry storage and beneath shelving in soda storage area. RCA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed employee phone and speaker resting on top of soda concentrate package. Observed employee phone stored next to tea pot and plates on front service line. CA: PIC moved items to designated areas of front or back of house.