Kobe St Pete

Basic - Cutting boards on prep coolers have cut marks and are no longer cleanable.

Basic - Floor area(s) covered with standing water. -dish pit area and in front of ice machine **Repeat Violation**

Basic - Plumbing system in disrepair. Floor drain that 3 compartment sink drains into was not draining fast enough for emptying of one sink compartment. Operator removed and cleaned drain filter and proceeded to drain two sink compartments with no issue. **Corrected On-Site**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee used floss pick and proceeded to handle food tray carrying sauces and clean, empty sauce container.

High Priority - Stop Sale issued on time/temperature control for safety food due to time abuse. -rice cooked at 2PM time marked for 5PM to be held on 4 hour time hold until 9PM. I explained that Time as a Public Health Control begins when the rice temperature drops below 135F. Stop Sale issued. Operator discarded all cooked rice.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp (50F - Cold Holding); raw beef (48F - Cold Holding); raw steaks (50F - Cold Holding) Operator cooked shrimps, and ,over beef to walk in cooler. Both retemped at 42F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. -rice cooked at 2PM time marked for 5PM to be held on 4 hour time hold until 9PM. I explained that Time as a Public Health Control begins when the rice temperature drops below 135F. Stop Sale issued. **Corrective Action Taken**

High Priority - 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. -garlic in oil and butter on cook line. Operator time marked. **Corrected On-Site**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500ppm)

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -pasta in reach in cooler stored covered immediately after cooking. -raw shrimp ambient cooling in walk in cooler covered Operator removed covers for proper cooling. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink behind bar. Staff explained that they don't use this sink for handwashing and instead use it for ware washing. There are three other hand wash sinks in a close vicinity, so I explained that they may opt not to use this one for hand washing, but may not use it for other purposes. **Repeat Violation**