SAIKOI SUSHI LOUNGE AND HIBACHI

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. 10ppm Chlorine. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw fish stored over ginger dressing. The fish was removed Corrected On-Site Repeat Violation Admin Complaint

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. The sushi rice at the sushi station was missing the time marking. The rice was prepared less than 2 hours ago. The time marking was applied. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - oysters tag removed from original container prior to container being emptied.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during the inspection 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. In the kitchen glass front reach in cooler, raw fish thawing inside the sealed package. The fish was cut out to finish thawing. Corrected On-Site

Basic - Food stored on floor. In the kitchen, fryer oil is stored on the floor next to the rack next to the ice machine. The oil was moved onto the rack. 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. Main dishwasher tested at 0 ppm. Operator changed solution and primed machine retesting at 100ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects found. Observed approximately 10 small flies landing on wall and packaged dry food items in dry storage area. Dry storage area is separated from main kitchen prep areas. Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Plastic nonfood-grade thank you bags used to store raw chicken in walk in freezer. Operator removed items from bags. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored above bottles of ready to eat sauce. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Bowl of raw chicken stored on top of raw beef in cook line reach in cooler. Operator reorganized. Corrected On-Site Repeat Violation Admin Complaint

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 and the time removed from temperature control cannot be determined. No time mark applied on sushi rice behind sushi prep counter. Sushi rice was prepped less than 3 hours ago per operator. Operator applied correct time marking. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in wait station used to store water pitchers. Operator removed. Handwashing sink in warewashing area used to stored bus bin. Operator removed. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at sushi prep handwashing sink. Operator provided. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink at front sushi prep areas. Operator provided. Corrected On-Site Warning

Basic - Accumulation of dead insects in sticky trap control device located in warewashing area. Operator discarded. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic quart container with no handle stored inside working container of flour. Operator removed. Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent above warewashing station soiled with mold-like substance. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters heavily soiled with grease. Warning

Basic - Standing water in floor drain/floor drain draining very slowly near kitchen area ice machine. 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. Dishmachine chlorine sanitizer tested at 0ppm. Operator adjusted sanitizer line and primed machine, restesting at 100ppm. Corrected On-Site Warning

High Priority - Dishwasher handled personal cellphone and then began to handle clean dishes without washing hands. Operator discussed proper handwashing procedures with employee. Employee washed hands. Warning

High Priority - Nonfood-grade plastic shopping bags used in direct contact with raw chicken in reach in freezer by cook line. Operator removed items from bag. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw salmon and raw shrimp in glass door hibachi prep reach in cooler. Operator reorganized. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked pork (50F - Cold Holding) not prepared or portioned today stored overnight in reach in cooler underneath expo line. Operator discarded. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked pork (50F - Cold Holding) not prepared or portioned today stored overnight in reach in cooler underneath expo line. Operator discarded. See stop sale. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution at bar area exceeds the maximum concentration allowed. Tested at 200+ ppm. Operator discarded solution and prepared a new solution which retested at 100ppm. Corrected On-Site Warning

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

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

Basic - Ceiling tiles missing above walk in cooler entrance and in dry storage areas. Warning

Basic - Paper towels used as a food-contact surface in multiple food storage containers across sushi prep area. Operator removed. Corrected On-Site Warning

Basic - Standing water in bottom of right reach-in-cooler on sushi prep line. Warning