- Basic - Clean equipment stored on floor. 5 gallon white buckets
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stainless half pans
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use ice scoop stored on soiled surface between uses. On top of dirty ice maker
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Soy sauce bucket
- Basic - Reuse of single-use articles. Cheese cloth
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Vacuum breaker missing at hose Bibb. Dish washer area
- Intermediate - Handwash sink not accessible for employee use at all times. Large food storage container blocking sink front prep area
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket in sink, back prep
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, lo mein, lettuce, dressings
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner
|
4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Freezer
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee personal items stored in or above a food preparation area. Purses
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Stainless polish
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitchers
- Intermediate - Spray bottle containing toxic substance not labeled.
|
11/18/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions
- Basic - Clean equipment stored on floor. Clean cutting board on floor in walk in cooler
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable. Grout not level with tiles
- Basic - Hole in ceiling. By an ansul system
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Ice scoop handle in contact with ice. Bar
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Stored food not covered in walk-in cooler. Potatoes, raw chicken
- Basic - Waste line missing at soda gun holster.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 112?
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Medicine stored in refrigerator/cooler with food. Eye drops
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (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. See stop sale. Sushi rice just made not date marked **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Spray paint on ice maker shelf
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Middle reach in on cooks line
- Intermediate - Handwash sink not accessible for employee use at all times. Prep
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish, bar
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Water filter not changed according to manufacturerys instructions.
|
3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding left cookline reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by glass rack
- Critical - No handwashing sign provided at a handsink used by food employees. Several throughout establishment
- Observed clean equipment stored on floor. Buckets
- Observed employee with no beard guard/restraint.
- Observed employee with no hair restraint. **Corrected On-Site**
- Critical - Observed food stored in ice used for drinks. Juice
- Critical - Observed food stored on floor. Buckets in freezer
- Critical - Observed handwash sink used for purposes other than handwashing. Dumping ice
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed soil buildup inside ice bin.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. grout not level with tiles throughout kitchen
- Critical - Hand wash sink lacking proper hand drying provisions. restroom
- Critical - Handwashing cleanser lacking at handwashing lavatory. restroom
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor. freezer
- Critical - Observed handwash sink used for purposes other than handwashing. back prep
- Observed hole in ceiling. by restroom
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. eggs over seafood
- Observed wall soiled with accumulated dust. server area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. tiles broken, grout not level with tilrs throughout kitchen
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed clean equipment stored on floor.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor. storage , walkin cooler, freezer
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed nonfood-grade containers used for food storage. homer buckets
- Critical - Observed raw animal food stored over ready-to-eat food. rk over onions
- Critical - Observed toxic item stored in food preparation area. degreaser
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
7/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. tiles broken
- Critical - Hand wash sink lacking proper hand drying provisions. restroom
- Critical - Handwash sink not accessible for employee use at all times. servers
- Critical - Handwashing cleanser lacking at handwashing lavatory. restroom
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. hasp lock on walkin doors
- Observed nonfood-contact equipment in poor repair walkin door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb. dish
|
4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice
- Critical. Observed food stored on floor. freezer
- Critical. Observed uncovered food in holding unit/dry storage area. cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed a designated employee drinking area located in a food preparation or other restricted area.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Vacuum breaker mising at hose bibb. dish,mopnsink
- Critical. No handwashing sign provided at a handsink used by food employees.
- Floors not maintained smooth and durable. grout not level with tiles throughout kitchen
- Observed ceiling in disrepair. dining room tiles either missing, damaged or moldy
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
- Lights missing the proper shield, sleeve coatings or covers. cooler, dry storage
- Critical. Observed toxic item stored in food preparation area. bleach, cleanser
- Critical. Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. hasp lock on freezer
|
10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl used to scoop soy sauce and rice behind sushi bar.
- Observed ice scoop with handle in contact with ice.
- Observed utensils in poor condition.chipped soup spoons
- Observed nonfood-contact equipment in poor repair drain line missing to soda gun cup
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. glasses and wine decanter stored on cloth
- Critical. Vacuum breaker mising at hose bibb. mopsink
- Critical. Handwash sink not accessible for employee use at all times.pans blocking basin by vegetable prep area.
- Critical. Observed handwash sink used for purposes other than handwashing. Original handsink by vegetable prep area removed and 2 compartment sink put in with approval. Either submit plans for new handsink or put original sink back.
- Critical. No handwashing signs provided at a handsinks used by food employees. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. behind bar
- Critical. Hand wash sink lacking proper hand drying provisions. bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar
|
4/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner. bamboo sushi mat
- Observed cutting boards grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. glasses at sushi bar on linen
- Observed single-service articles stored without protection from contamination. coffee filters open in box in dry storage room
- Critical. Vacuum breaker missing at hose bibb.by dishwasher
- Lights missing the proper shield, sleeve coatings or covers.dry storage room
- Light not functioning. dry storage area
- Critical. Observed unlabeled spray bottle.hanging near dishwasher
|
2/1/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/14/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Kobe Japanese Steak House, 14401 N Dale Mabry, Tampa, FL »