SUSHIOO JAPANESE & ASIAN CUSINE

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (51F - Cold Holding); cooked noodles (52F - Cold Holding); cut tomatoes (52F - Cold Holding); cooked chicken (50F - Cold Holding) in the reach in cooler nearest the walk in cooler on the cook line. The operator stated the reach in cooler was filled from the walk in approximately 1 hour prior to inspection. The operator removed the potentially hazardous foods and stored in the walk in cooler. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray canister stored on a food preparation table at the soup station. The operator properly stored the spray chemical. Corrected On-Site

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed white tuna advertised on the menu. The operator stated escolar is used in place of white tuna. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris inside of the handwashing sink at the end of the cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the men's public restroom. The operator provided paper towels for the hand sink. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink in the men's public restroom. The operator provided soap for the hand sink. Corrected On-Site

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. Observed 3 food handler certifications made available. Observed 5 employees at time of inspection.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed an accumulation of dead flying insects in the control device in the kitchen.

Basic - Buildup of food debris/soil residue on reach in cooler door handles.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employees chewing gum while preparing food. The employees discarded the gum. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages stored with foods for the public in the glass door cooler at the entrance to the kitchen. The operator properly stored the employee beverages. Corrected On-Site

Basic - Equipment in poor repair. Observed soiled plastic wrap used to wrap a broken drawer handle at the server station.

Basic - Food stored on floor. Observed bagged uncooked rice stored on the floor in dry storage. Observed multiple boxes of food stored on the floor of the walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood vents soiled with an accumulation of grease.

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed an objectionable odor from the employee bathroom.

Basic - Single-service articles improperly stored. Observed boxes of to go containers and chop sticks stored on the floor in the storage area. Repeat Violation