SAITO JAPANESE STEAKHOUSE

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Buckets of soy sauce and cases of soda stored on floor in dry storage room. Educated manager about food being stored on floor.

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. Dishwater 10ppm. Operator primed machine, 100ppm 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 walk in cooler, raw salmon not removed from package before thawing. Operator stated thawed less than four hours.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. By back door, shelving unit soiled with dirt and debris

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled with mold like substance.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors, in kitchen. Operator removed tongs Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave soiled with food debris

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat fruit flip top cooler on cook line Operator moved raw chicken to bottom shelf Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap provided at handwashing sink at bar.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired 10/28/2024

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At handwashing sink by dishwasher, soap dispenser broken and not able to dispense soap.

Basic - Bowl or other container with no handle used to dispense food. In walk in cooler, bowl used to dispense cooked rice. Operator removed bowl 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. On back prep line, scoop handle laying in sugar. Operator removed to be washed Corrective Action Taken

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At expo line, in use utensils used with moist food stored in running water with insufficient velocity. Operator turned faucet to a higher velocity Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was eating food, then started to prepare food no hand wash. Discussed with operator about proper handwashing procedures. Employee washed hands. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating food on prep line. Discussed with operator about eating food in a restricted area. Employee moved food to area where no food preparation is occurring. Corrected On-Site

Basic - Food stored in a prohibited area. Bag of onions stored on bottom shelf with chemicals by dish machine. Operator removed

Basic - Food stored on floor. In dry storage, 4 boxes of fryer oil stored on floor

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer on floor and top shelf.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area, no paper towels at hand wash sink. Operator sullied paper towels. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Across from three compartment sink, spray bottle containing degreaser has no label. Operator labeled bottle. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. At prep area, microwave door and handle soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over vegetables in bottom reach in cooler on cook line removed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef bottom of cooler on cook line. Removed Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (66F - Cold Holding); on hibachi cart in back prep area of kitchen. Chef states eggs out less than four hours. Placed in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Interior to ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in walk in cooler

Basic - Food stored on floor. Carrots and onions floor walk-in cooler Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Stored food not covered. Buckets of carrots in walk in cooler

Basic - Bowl or other container with no handle used to dispense food. For rice chef removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in standing water, manager removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in bottom reach in cooler on cook line. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

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

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment-hamachi prep area.

Basic - Food stored on floor. Mayonnaise buckets in storage room. Carrots and onions walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food cart in dry storage.

Basic - Wet wiping cloth not stored in sanitizing solution between uses-at hand sink.

Basic - Wiping cloth sanitizing solution stored on the floor on cook line.

High Priority - At sliding door reach in cooler: 1.) raw steaks stored over sliced onions. 2.) shelled eggs stored over raw steaks. Operator switched shelves to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety fried rice held at less than 135 degrees Fahrenheit. At cook line fried rice (105°F - Hot Holding) (Operator uses time as public health for sushi rice will also begin using for fried rice and add to written plan.)

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar wiping cloth sanitizer chlorine >200ppm. Operator diluted to 75ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area hand wash sink. Operator provided paper towels. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. At sugar bin in prep area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line employee beverage container. Operator removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. 1.)At walk-in cooler bucket of cut carrots stored on floor uncovered. 2.)At walk-in freezer bucket with chicken stored on floor. Operator moved to shelf. Corrected On-Site Corrected On-Site Repeat Violation

Basic - In-use utensil not used with moist food stored in running water. At rice cookers utensils sorted in dipper well.

Basic - Stored food not covered. At walk-in cooler cut vegetables stored uncovered.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knives at cook line soiled in crevice storage. Removed, cleaned and sanitized. Corrected On-Site

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. Sushi rice at sushi bar container with no time stamp. Employee labeled with time stamp. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station. Paper towels provided. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup at prep table. Removed. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating behind bar. Moved to back area. Corrected On-Site

Basic - Food stored on floor. Containers of clean or cooked produce on walk in floor. Moved to shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives at prep area. Remove, cleaned and sanitized. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. Bulk containers. Cleaned and sanitized. Corrected On-Site