Sushi Sogo

Basic - Dead roaches on premises. Observed 2 dead roaches in front of glass cooler in front of walk in hall way leading to kitchen. Operator removed dead roaches and cleaned and sanitized area Observed 3 dead roaches in employee restroom. Operator removed dead roaches and cleaned and sanitized the area **Corrected On-Site** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Employees in kitchen working with food without hair restraint. **Warning**

Basic - Floor soiled/has accumulation of debris. Floor behind cookline soiled with grease and debris **Warning**

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. After several attempts, dishwasher (Chlorine 0ppm) **Warning**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Operator handled raw chicken then proceeded to handle container of cooked eggs without first washing hands. review proper handwashing procedures with employee. Employee washed hands and continued working. **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in flip top cooler. Employee inverted foods **Corrected On-Site** **Warning**

High Priority - Roach activity present as evidenced by live roaches found. Observed 4 live roaches under fridaire cooler by right side of cookline . Operator began killing roaches and cleaning and sanitizing the area **Corrective Action Taken** **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale **Warning**

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale **Warning**

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. **Warning**