KOBE STEAK HOUSE

Food separated and protected — Inspector Note: Observed tray with wrapped cooked noodles and wrapped raw fish stored together in walk in cooler and in reach in cooler 2. Observed the tray of raw fish stored above tray of cooked noodles. CA: Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and Cooked ready-to-eat food COS: The noodles and fish were stored on separate racks with the raw fish stored below the cooked noodles.

Insects, rodents, and animals not present — Inspector Note: Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; Routinely inspecting the premises for evidence of pests and Eliminating harborage conditions. Observed one roach crawling on "TO GO " containers and on electrical outlet on prep top cooler #2 in kitchen. Additionally, an accumulation of roach droppings and old food particles were observed on electrical outlets of said unit and within the compressor area of four reach in coolers in kitchen. PIC was instructed to wash, rinse and sanitize affected areas and contact a licensed pest control company. Pictures and invoices can be emailed to inspector by 11/13/2025.

Adequate handwashing facilities supplied & accessible — Inspector Note: A handwashing facility may not be used for purposes other than handwashing. Observed hand wash sink in kitchen used to dump ice that was previously used for broccoli storage during delivery transportation. COS: PIC had food worker discard said ice.

Proper cooling time and temperature — Inspector Note: Cooked time/temperature control for safety food shall be cooled:(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Observed two plastic tubs each of cooked rice and one pot of cooked rice tested at a range between 45F to 50F in walk in cooler in kitchen. As per food worker food was placed in said unit one night prior to inspection for cooling. COS: PIC had food worker discard said rice.

Toxic substances properly identified, stored, used — Inspector Note: Restricted Use Pesticides, Criteria. Restricted use pesticides specified under subsection (6)(e)3 of this Rule shall meet the requirements specified in 40 CFR 152 Subpart I. Observed once can of Raid stored amongst food items on shelf under food prep table in kitchen. COS : PIC removed said item from the premises.