SAITO'S JAPANESE STEAKHOUSE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. tempura (78F - Cooling from heat @ 3:15-since 1: 00 pm). Employee discarded at will. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Flip top- cook line.Raw chicken breast on top of raw steak. Employee placed chicken under steak Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration. Sanitizer Bucket (Chlorine above 200ppm), employee made new chlorine sanitizer solution, 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles by bar area- build up of black like substance, employee cleaned and sanitized. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Service area- spray bottle containing sanitizer. Employee labeled. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine by service area. Corrected On-Site Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Sushi station- small pliers and serving spoons on soiled container. Employee removed to be wash and sanitized Corrected On-Site

Basic - Ice scoop handle in contact with ice. Bar area, employee removed to be washed and sanitized Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Two handles touching flour, employee removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle spoon inside roe. Employee removed. Two plastic containers inside sauce containers. Employee removed from water. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon - water temperature (111F). Cooking tongs on water temperature (100F). Employee removed utensils to be clean and sanitize Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Two bottles of sanitizer in counter -service area, employee labeled both bottles Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine in service area. Employee cleaned and sanitized Corrected On-Site

Basic - Food stored on floor. Several containers of sauces on floor inside dry storage area. Employee placed containers on shelves Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon water temperature (65F) , employee removed. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1.Raw shell eggs stored over sauces inside walk in cooler. 2. Raw crab and raw fish stored over sauces in reach in cooler in opposite fryer in cook line. Operator moved raw foods to bottom shelf and stored correctly. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure flier

Intermediate - Soda gun nozzle surface soiled with food debris, mold-like substance or slime in bar. Operator cleaned and sanitized during inspection. Corrected On-Site

Basic - Clean utensils stored between fryers in cook line. Operator moved utensils and placed inside clean container. 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 lotion stored next to sauces in wait station. Manager moved lotion bottle Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil at 91F next to rice warmer in kitchen. Operator discarded water during inspection. Corrected On-Site

Basic - Stored food not covered. 1.Cooked rice not covered inside walk in freezer. Operator covered 2. Ice cream not covered in chest freezer in kitchen. Operator covered. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Inside left kitchen flip top, Raw chicken over ready to eat pork gyoza. Operator inverted. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip top(right side); raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding). Per operator foods not portioned or prepared today. In unit more than 4hrs. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip top(right side); raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding). Per operator foods not portioned or prepared today. In unit more than 4hrs. See stop sale. Observed unit off and not functioning.

Intermediate - No soap provided at handwash sink. No soap for hand sink near 3CS. Operator refilled soap box. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator at time of inspection did not have written plan for his sushi rice. Operator filled out required documents Corrected On-Site

Basic - Equipment in poor repair. Kitchen flip top right not operating correctly.

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 bulk containers of salt, sugar, and rice underneath prep table counter with scoop handles buried underneath food items. Operator stored scoops properly Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. Wine bottle in ice at bar ice machine. Per manager left from night before. Manager removed bottle and began to empty ice bin.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, flats of raw shell eggs above bowls of cut vegetables for hibachi. Manager inverted for proper separation. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice in bar ice machine unwholesome due to bottle of wine being held in ice.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottles at bar and in service area by ice machine. Manager labeled bottles. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper plastic panel inside ice bin has mold like buildup. Manager cleaned during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in container of cooked rice in walk in cooler. Manager removed bowl. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in standing water at front expo. Manager dumped water and removed paddle. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers salt and sugar in back prep area not labeled for contents. Manager labeled containers. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Licensing inspection. Training materials available for staff when hired.

Basic - Covered waste receptacle not provided in women's bathroom. At employee restroom in back of kitchen. Operator made aware that receptacle must be covered. Corrective Action Taken