Kobe Steak House

Inspector's notes

Observed significant peeling away of paint at junction between hand wash sink and the wall, as well as between the tile cove base and the wall in the men's employee restroom. Junctions between equipment and the wall or the floor and the wall must be maintained in good repair to be smooth and easy to clean to prevent harborage of pests, especially in high-splash areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a thawing whole striploin of raw beef in plastic wrap, a container of diced raw chicken, and a bowl of raw shell eggs with broken shells stored on a shelf in a reach-in refrigerator above deep plastic containers of ready-to-eat (RTE) onions and daikon radish. Observed a box of raw shell eggs stored on a shelf directly over a box of RTE lemons in the walk-in refrigerator. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Visible existing contamination of the RTE foods was not observed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have an NSF or commercial equivalent food thermometer available for checking temperatures of hot and cold time-and-temperature control for safety (TCS) foods. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 5/22/26.

Inspector's notes

Observed a segment of accordion-style flexible PVC at the drain line at the pre-rinse/scrape sink in the dish pit area. Drain lines must be constructed of smooth, rigid, and durable material. Please replace with rigid PVC or other similar durable material. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed significant peeling away of paint at junction between hand wash sink and the wall, as well as between the tile cove base and the wall in the men's employee restroom. Junctions between equipment and the wall or the floor and the wall must be maintained in good repair to be smooth and easy to clean to prevent harborage of pests, especially in high-splash areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed mouthwash and several bottles of medicines above a prep table on the server line. Discussed with person in charge (PIC) all medicines must be stored away from food, food contact surfaces, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the back prep table a spicy tuna mix and crab mix to be an internal temperature of 48*F to 50*F. Per PIC the 2 items were made and placed in the table approximately 30 minutes prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Adequate refrigeration would be the walk-in refrigerator/reach-in or the freezer units. PIC relocated the spicy tuna and the crab mix to the walk-in refrigerator to properly cool at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dark black and green fuzzy organic matter on the shelves throughout the walk-in and on the clean dish storage shelving in the dish area. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Also observed a dirty butcher knife stored away as clean. Discussed with PIC all utensils and equipment shall be cleaned to sight and touch. PIC took butcher knife to be cleaned. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

Observed at sushi case unit with an ambient temperature of 45*F measured with a min/max thermometer. Observed several TCS items at temperatures of 48*F to 50*F measured with a probing thermometer. Per person in charge (PIC) the items were placed in the unit 1 hour prior to inspection. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. The TCS items improperly cold held (cooked eel, albacore tuna, cream cheese, smoked salmon, crab stick, yellowtail, and tuna) were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Mahi Mahi and swordfish thawed in ROP packages in the reach-in on the server line. Discussed with PIC all ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection. 4th Consecutive Violation

Inspector's notes

Observed single use containers from seaweed salad being reused for flour with the tempura breading. Discussed with PIC single-use food containers are intended for single-use and may not be re-used for storage of foods and seasonings. Discussed to replace the single use containers with reusable food safe containers designed to be washed and reused. PIC placed the flour in a stainless-steel bowl at time of inspection and discarded single use container. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed dark black and green fuzzy organic matter on the shelves throughout the walk-in and on the clean dish storage shelving in the dish area. Discussed with PIC physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Also observed a dirty butcher knife stored away as clean. Discussed with PIC all utensils and equipment shall be cleaned to sight and touch. PIC took butcher knife to be cleaned. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Ahi tuna and yellowfin thawed in ROP packages in the walk-in and reach-in. Discussed with PIC all ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection. 3rd Consecutive Violation

Inspector's notes

Observed single use containers from seaweed salad being reused for flour, shredded cabbage and carrots throughout the restaurant. Discussed with PIC single-use food containers are intended for single-use and may not be re-used for storage of food. Discussed to replace the single use containers with reusable food safe containers designed to be washed and reused. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the seal of the freezer in the walk-in refrigerator is in disrepair and building up rust in the walk-in, and creating frozen liquid buildup around the door. Both in and outside of the unit, creating a rusted surface around the door. Discussed with PIC to have the freezer door fixed. Corrective Action: Correct prior to next routine inspection. 4th Consecutive Violation

Inspector's notes

Observed Ahi tuna, spicy tuna, halibut and swordfish thawed in ROP packages in the walk-in and reach-in. Discussed with PIC all ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection. 2d Consecutive Violation

Inspector's notes

Observed hand sink by back door as attached equipment sealed with wall spackle that was separated and absorbent. Discussed with Person in Charge (PIC) to seal fixed equipment that is not easily moveable with caulking to create a smooth, non-absorbent and cleanable surface. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

Observed the seal of the freezer in the walk-in refrigerator is in disrepair and building up rust in the walk-in, and creating frozen liquid buildup around the door. Both in and outside of the unit, creating a rusted surface around the door. Discussed with PIC to have the freezer door fixed. Corrective Action: Correct prior to next routine inspection. 3rd Consecutive Violation

Inspector's notes

>>>Observed the floor sink in the sushi bar fill up after running the water for 40 seconds and slowly drain. Discussed with PIC one must repair all plumbing to a state of good repair prior to next routine inspection. PIC was working on snaking the drain out at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

>>>Observed the seal of the freezer in the walk-in is in disrepair, creating ice buildup around the door. Both in and outside of the unit. Also observed organic matter on ceiling tile in women's bathroom. Discussed with PIC to have the freezer door fixed and ceiling tile replaced. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Inspector's notes

>>>Observed Ahi tuna and swordfish thawed in ROP packages in the walk-in. Discussed with PIC all ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

>>>Observed hand sink by back door as attached equipment without caulking. Discussed with Person in Charge (PIC) to have the gaps that are not easily moveable, shall be caulked or sealed. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation

Core-4-402.11, C: Fixed Equipment, Spacing or Sealing >>>Observed hand sink by back door and dishwasher line as attached equipment without caulking. Discussed with Person in Charge (PIC) to have the gaps that are not easily moveable, shall be caulked or sealed. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods >>>Observed the seal of the freezer in the walk-in is in disrepair, creating ice buildup around the door. Both in and outside of the unit. Also observed organic matter on ceiling tile in women's bathroom. Discussed with PIC to have the freezer door fixed and ceiling tile replaced. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Main kitchen hand sink lacked paper towels upon washing hands. Manager had sink stocked at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage Observed liquor bottles stored with chemical bottles in easily accessible bottle holder in bar area. Manager removed liquor bottles at time of inspection. Please keep consumables separate from chemical to prevent chemical intoxication. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4619/AMCToolbox---Approved-Source. ----- Observed heads of cabbage and stalks of celery with an organic, white fuzzy growth on them resembling mold in walk-in cooler. PIC voluntarily discarded all items at time of inspection (see embargo). Food items must be unadulterated and honestly presented to prevent contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. ------ In the reach in cooler on the cook line, observed raw diced beef and raw shrimp stored above RTE shrimp and pre-made Vegas rolls. In the walk in cooler, observed raw shelled quail eggs stored above various sauces. In the prep cooler on the line, observed raw shrimp stored behind cut onions and green onions. In the sushi cooler, observed raw shelled quail eggs stored above RTE krab mix and unagi, and raw masago stored above carrots. Had manager move raw items to the bottom shelves. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. ------ Observed sushi rice with an internal temperature at 82*F and cooked tempura shrimp at 73*F when measured with a probe thermometer. PIC stated the rice and shrimp are on time as a control but no time stamp or log was present. Discussed that when time as a control is used, foods must be used or discarded within 4 hours and cannot be cooled down, reheated or otherwise repurposed. PIC stated the rice was made at 5pm and a 5-9pm stamp was added to the rice. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers ------ Observed multiple unlabeled spray bottles containing liquids the PIC identified at peroxide cleaner, windex and degreaser. Discussed that chemicals removed from their original containers are to be labeled with the common name of the chemical. The manager added a label to each bottle at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing---Observed thawed raw tuna and shrimp still in their ROP (reduced oxygen packaging) bag. Advised PIC that fish must be fully removed from ROP prior to thawing or immediately upon completion of thawing to help reduce the risk of pathogen growth. Discussed that ROP fish must be fully removed from ROP bags and that a small cut is not sufficient to allow oxygen inside the container. PIC had the fish removed from the ROP bags the time of inspection. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected ------ Observed the back door propped open with the air curtain disabled. Discussed that openings like these may allow unwanted pests such as houseflies into the establishment. The manager closed the back door at the time of inspection since the air curtain could not be made operational. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ------ Observed a damp wiping cloth stored on the cutting board in the sushi area. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (50-100ppm for chlorine). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a chlorine solution measuring 50ppm. Correct By: Correct Prior To Next Routine Inspection