SAITO JAPANESE STEAKHOUSE

Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils in handwashing sink. Employee removed utensils Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used instead of rice scoop, Employee removed bowl Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation not wearing a hair restraint. Employee put on a hair restraint Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler food is stored in thank you bags. Manager removed bags. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in reach in cooler at cook line. Chef put chicken on bottom Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Storage of utensils in handwashing sink on cook line. Chef removed utensils Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by storage area. Manager filled paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop rice instead of a rice scoop

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line have handles with dried food debris

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of beverage on the cook line at sushi station. Cook removed cup Corrected On-Site

Basic - Food stored on floor. Bag of unwashed carrots on the floor in the walk in cooler. Manager picked up carrots Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.cup of coffee in salad cooler in kitchen . Manager removed cup of coffee Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados at sushi station with stickers. Chef removed stickers and washed avocados before cutting Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used as food liners and covers in walk in cooler and paper towels lined spicy tuna. Chef removed paper towels Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags being used in walk in cooler to package ready to eat foods and raw foods.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw over cooked wontons and cut vegetables Chicken was moved to bottom shelf Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Food cart blocking handwashing sink in kitchen. Chef moved. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Basic - Bowl or other container with no handle used to dispense food. Bowl being used as a rice scoop. Chef discarded bowl Corrected On-Site

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. Tuna not removed from reduced oxygen packaging before or after thawing

Intermediate - Handwash sink used for purposes other than handwashing. Ladle and bucket covers in handwashing sink in kitchen, Manager removed Corrected On-Site

Intermediate - No soap provided at handwash sink. No hand soap at handwashing sink in employee restroom Manager filled soap Corrected On-Site

Basic - Food stored on floor. Bag of carrots on the floor in walk in cooler. Chef picked up carrots and put on shelf Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between the cooler and work table. Chef removed knives Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Oranges on cook line one cut with stickers on, oranges removed from cook line stickers removed and washed before cutting Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Basic - Bowl or other container with no handle used to dispense food. Bowl being used as a scoop. Manager removed bowls. Corrected On-Site

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. Fish was was thawed was still in seal oxygen packaging. Cook removed packaging. Corrected On-Site

Basic - Food stored on floor. Bag of carrots on the floor in the walk in cooler. Manager picked up Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. White rice scoops sitting in standing water next to rice cooker. Manager removed scoops Corrected On-Site

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. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.manager corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Manager has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Good cart blocking handwashing sink in kitchen. Chef moved cart Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of water on cutting board. Chef discarded water. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Case of seafood on the floor in the walk-in freezer., manager picked up and put on shelf Corrected On-Site

High Priority - Plastic Food container of onions stored on top of cooked broccoli. See stop sale.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used to wrap fish in sushi stations Sushi chef removed paper towels from fish. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Plastic Food container of onions stored on top of cooked broccoli.

Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of hand wash sink in kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in front bar used as a storage unit sushi chef emptied sink of cups, condiments Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi chef filled paper towels Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was emailed

Basic - Bowl or other container with no handle used to dispense food. Chef discarded bowl used as a rice scoop. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook put hat on Corrected On-Site

Basic - Food stored on floor. Bag of frozen salmon on the floor in the walk in freezer. Chef picked up Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Uncleanable knife block in use to store knives. Knife block being used in sushi area.

Intermediate - Handwash sink used for purposes other than handwashing. Using as storage for utensils, chef removed items Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.bottles with chemicals not labeled

Basic - Bowl or other container with no handle used to dispense food. Cook using plate for a scoop, chef removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook discarded cup of coffee Corrected On-Site

Basic - Food stored on floor. Bag of carrots on the floor in the walk-in cooler, chef picked up Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at front bar

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On hibachi cart in kitchen. Eggs returned to refrigerator to chill and cold hold Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, salmon (44-46F - Cold Holding); tuna (44-46F - Cold Holding); wahoo (44-46F - Cold Holding). Items in cooler less than 4 hours. Items moved to lower cooler to chill and cold hold. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Pots stored on sink on cookline. Items removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. On bar, small spray bottle containing pink liquid not labeled. Operator labeled Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar

Basic - Employee eating in a food preparation or other restricted area. Drinking in the dry storage area. Cup placed on shelf with canned goods. Drink discarded At cookline, drinks in glasses and in metal containers stored on counter top. Items removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone and keys stored next to microwave above the cookline counter. Items moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At wait station, scoops for rice stored in dipper well with no running water. Water turned on. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch drain cover and grease trap and then touch ready to eat fruits without washing hands. Manager discarded at will. Educate employee

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing in dishwashing area.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink in kitchen area block with food containers.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked rice stored in walk in cooler. Per operator, rice was cooked on 01/20/22.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense cooked rice. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Stored food not covered. -Observed several uncovered containers with cooked rice stored in walk-in cooler. -Observed cases with unwashed mushrooms stored over open containers with cooked rice in walk-in cooler.

Basic - Uncovered food stored near sink exposed to splash. -Observed employee preparing food next to hand wash sink. -Observed various food items stored on dry storage , walk-in freezer and walk in cooler floor. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shrimp and lobster stored over cut onions in flip top cooler. Operator removed and stored properly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sink block by rolling cart. -Observed pats and pans stored inside hand wash sink at cook line.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked ribs found refrigerator.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense sugar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee bag stored on shelf in dishwashing area next to clean cups. Corrected On-Site

Basic - Floor area(s) covered with standing water. -Observed standing water on floor at cook line.

Basic - Food stored on floor. -Observed bags with meat stored on walk in freezer floor. -Observed containers with food items stored on walk in cooler floor. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoop with handle stored in flour and sugar containers . Operator removed Corrected On-Site Repeat Violation

Basic - Stored food not covered. -Observed containers with flour and sugar not covered in dry storage area. Corrected On-Site