Plate St Pete

Basic - Bowl or other container with no handle used to dispense food. Plastic cups used in various containers as scoops.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP 1 lb yellowfin tuna thawed without removing from packaging despite printed instructions.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Inside walk-in cooler and front bar reach-in cooler, employee food not properly identified or segregated.

Basic - Food stored on floor. Cooking oil stored on floor in dry storage. Cooked stocks stored on floor. Manager relocated. **Corrected On-Site**

Basic - Ice buildup in reach-in freezer at front line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm. Manager made new solution at 50 ppm **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above prepared stocks inside walk-in cooler. Inside walk-in freezer ready-to eat potato balls stored commingling with raw frozen beef, not all items commercially packaged. Manager relocated items. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw chopped pork in walk-in cooler. Manager corrected. **Corrected On-Site**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP 1 lb yellowfin tuna thawed without removing from packaging despite printed instructions.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls not clearly identifiable as raw or cooked.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Upon arrival for inspection, no CFM present. Advised manager recently stepped out and would be returning. 4 employees working at time of arrival. Manager arrived shortly after.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time to hold sushi rice, however lacks a written plan outlining time as a public health control.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees engaged with food prep with no proof of food handler training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Inside reach-in cooler on cook line: Cooked chicken, cooked pork, and prepared salmon not date marked. Inside walk-in cooler cooked duck and stocks not date marked.