Kobe Hibachi & Sushi, 3161 Elm St NE Covington; Routine; Aug. 2, 2019; 71 C
Observations & Corrective Actions
4-1A: .04(4)(n)1 I observed a food worker handle raw fish and then handle ready-to-eat shrimp in the preparation of sushi. The shrimp was discarded. The food worker washed hands and changed gloves. Gloves must be changed when changing tasks that may lead to contamination of food.
4-1A: .04(4)(c) Raw chicken stored over raw beef in walk-in cooler. Unwashed ginger stored over ready-to-eat sauces n the walk-in cooler. Raw fish(not in commercial package) stored over ready-to-eat foods(spring rolls, imitation crab meat, and imitation crab sticks) Foods adequately rearranged. Foods must be adequately stored as per the regulations.
4-2B: .05(6)(n) The wiping cloths were stored in water between uses. The water did not contain sanitizer. An adequate level of chlorine was added to the water container. When wiping cloths are stored in water, an adequate level of sanitizer must be present.
6-1D: .04(6)(i) Yum yum sauce and sushi rice were being held using time as a public health control. There was not time markings on these foods. Also,there was not a time control plan on-site. When time/temperature control for safety foods are held using time as a public health control, the foods must have adequate time markings in place and a an adequate time control plan on-site,
10D: .04(4)(d) The working containers food did not have the common name of the food on them. The working containers were adequately labeled. The working containers of food must have the common name of the food on them.
11C: .04(6)(c) The imitation crab was being thawed in standing water. The food was placed in walk-in cooler to continue to thaw. Time/temperature control for safety shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process.
14A: .04(4)(k) Multiple utensils in standing water between uses. Utensils removed from standing water. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency.
14B: .05(10)(a) Multiple pans were stacked wet on clean dish shelf. Food contact surface must be air-dried.