KOBE JAPANESE STEAKHOUSE, 2907 W 6TH ST, Lawrence, KS - Restaurant inspection findings and violations

Business Info

Name: KOBE JAPANESE STEAKHOUSE
Type: Restaurant
Address: 2907 W 6TH ST, Lawrence, KS 66049
Phone: (785) 838-3399
Total inspections: 7
Last inspection: Oct 13, 2015

Restaurant representatives - add corrected or new information about KOBE JAPANESE STEAKHOUSE, 2907 W 6TH ST, Lawrence, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30412B - --Located in the bags of flour, sugar, and cornstarch, there was a small bowl with no handle being used as the scoop. COS. Educated staff and bowls were removed. KDA_3_30412F - --The ice cream scoop was being stored in a pan of ice water. Educated staff to store scoop in hot water at 135F or above. KDA_4_60111C - --The vent hood area has an accumulation of grease debris. The beer RIC, liquor RIC, white RIC, and WIC--- doors, gaskets, and handles all have a large accumulation of sticky black debris. KDA_5_20515B - --The hand sink in the dish area and the dish machine have a constant drip underneath them. KDA_6_20215D - --The back screen door has gaps in the bottom and sides and is not tight fitting. KDA_6_30112 - --The hand sink in the waitress area did not have any hand drying device. COS. Single use towels were placed at sink. KDA_6_501114A - --There is a large accumulation of clutter of non-used or broken equipment and trash in the kitchen area, basement area, and storage rooms. KDA_6_50112A - --The floor in the bar area, in the dish area, in the waitress area and in the basement area all have a large accumulation of black residue, sticky residue, and trash debris. The back screen door has a large accumulation of dirt debris. The toilet room for staff has an accumulation of dirt debris on the floor and walls. KDA_6_50118 - --The hand sink by the dish area has an accumulation of sticky slimy debris on the faucet and basin and edges of sink. KDA_7_10211 - --Located in the kitchen area, there was a pan of clear liquid with a wiping rag and the pan was not labeled. PIC said it was bleach water. COS. Pan was labeled. KDA_Defacto - --Chlorine is used for sanitizer for wiping cloths. Chlorine concentration was 150ppm. --Critical (Critical)	10/13/2015	11	Complaint	In
KDA_3_30412F - --Located at the ice cream, the scoop was in a pan of water at a temperature of 89F. COS. Scoop was washed and new ice water was provided. Educated staff. KDA_3_40212C - --The owner of the FE is out of town. The PIC does not know if there area any forms for parasite destruction from the raw seafood company. PIC will contact salesperson first thing in the morning to obtain copies and will send to inspector via email. KDA_4_204120 - --Located in the WIC, the drain pipe for the condensation is hanging on the wall and is open and draining into a bucket inside the WIC. Bucket has to be manually dumped. KDA_4_60111A - --The table mounted can opener blade had dried food debris. Employees did not know when it was last washed. COS. Item was sent through dish machine and base was hand cleaned. KDA_4_60111C - --The air conditioner vent cover has an accumulation of lent debris. The RIC in the sushi area has an accumulation of dried food debris. The cabinets in the sushi area have an accumulation of dried food debris. The vet hood system has a large accumulation of grease debris. The dry rice storage cans have an accumulation of sticky residue on the exterior. The WIC handles, door and fan covers have an accumulation of dried food debris and lent. The door knobs to all doors have an accumulation of sticky residue. The divider curtains have an accumulation of black sticky residue. COS. Curtains were replaced with new. KDA_6_20211A - --The ceiling lights in the cooking and food preparation areas do not have adequate covers on the light bulbs. KDA_6_30311A - --There are lights not working above the cooking stove, in the dry rice storage area, in the dish area, and in the sushi area. These areas are very dim and difficult to see without a flash light. KDA_6_50111 - --The ceiling areas in the kitchen have peeling paint above the cooking area and food preparation area. KDA_6_501114A - --There are two RIF units that are not working, are taped shut, and are in the working area space causing clutter. KDA_6_50112A - --The floors in the sushi area, under the dish machine, behind and under equipment and shelving and in the dry rice storage area have a large accumulation of black sticky debris. The floor area under the soda syrup has a large accumulation of sticky syrup residue. The door knobs on all the doors have an accumulation of dried sticky food debris. The back screen door has a large accumulation of greasy lent debris. KDA_Defacto - --Consumer advisory is posted on all menus. --cooked rice 184F --Critical (Critical) KDA_KSA65_689a - --The FE was operating without a current license. COS. The PIC was handed a new license application, and credit card application, which were both filled out and emailed to KDA at approximately 6:00p.m. for the license fee and the application fee.	08/18/2015	12	Licensing	In
Details not available.	07/28/2015
Details not available.	04/21/2014
Details not available.	04/04/2014
Details not available.	04/10/2013
Details not available.	03/20/2013

KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (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.
KDA_3_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
KDA_3_40212C - Parasite Destruction Records (From the Supplier) - If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed to be parasite free, a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed to be parasite free shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH
KDA_4_204120 - EQUIPMENT compartments that are subject to accumulation of moisture due to conditions such as condensation, FOOD or BEVERAGE drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_6_20215D - Outer openings (Screens/Air Curtains) Except when flying insects and other pests are absent due to the location of the ESTABLISHMENT, the weather, or other limiting condition, if the windows or doors of a FOOD ESTABLISHMENT, or of a larger structure within which a FOOD ESTABLISHMENT is located, are kept open for ventilation or other purposes, or a TEMPORARY FOOD ESTABLISHMENT is not provided with windows and doors, the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens- properly designed and installed air curtains to control flying insects- or, other effective means.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_30311A - Light intensity (108 lux) The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501114A - Premises (Unnecessary items) The PREMISES shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_6_50118 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.

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KOBE JAPANESE STEAKHOUSE, 2907 W 6TH ST, Lawrence, KS - Restaurant inspection findings and violations

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