SAIKO-I SUSHI LOUNGE & HIBACHI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat broccoli in walk-in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs left on counter during lunch, . Chef returned to reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items left on the counter during lunch at tofu (49F - Cold Holding); cooked eggs (49F - Cold Holding), chef put back in reach in cooler.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at front bar with black mold substance

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink Blocked by pots and pans in kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Washing carrots in handwashing sink in kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar. Employee filled paper towels Corrected On-Site

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

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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Bowl or other container with no handle used to dispense food.using bowls as a scoop for the rice in walk in cooler. Manager removed bowls Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Door handles in kitchen had dry food debris

Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom, no covered waste receptacle

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open soda bottle on prep table

Basic - Food stored on floor. Chicken and fish cases on the floor in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers in kitchen. Chef removed knives Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops by rice con in standing water. Manager removed water Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees.no employees must wash hands sign at front bar. And men's restroom

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

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen blocked by garbage can. Manager moved can Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar. Manager 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.

Intermediate - No soap provided at handwash sink. No soap at handwashing sink in front bar. Manager refilled soap. 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.

Basic - Bowl or other container with no handle used to dispense food. Bowls in the flour rice pasta , chef removed all bowls Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in front bar not secured

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

Basic - Food stored on floor. Cases of raw chicken on the floor in walk in freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between coolers on cook line. Chef removed knives Corrected On-Site

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

Basic - No Heimlich maneuver/choking sign posted.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Of beverage in reach in cooler on cook line, employee discarded drink. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice; ; (89F - Cooling) left on the counter to cool, chef moved to cooler

High Priority - Non-food grade paper/paper towel used as liner for food container. Using paper towels as a food liner. Chef removed paper towels 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 calamari. Chef moved chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top on cook line at beef (45F - Cold Holding); shrimp (45F - Cold Holding), put ice on items

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by pots and pans. Chef moved items. 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.

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of soda on prep table. Chef moved Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloths chlorine approximately 300 ppm. Manager made new bucket to 100 ppm Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (54F - Cooling) not prepped or portioned today cooling in deep bin in walk in cooler. Rice date marked 11/4. Per employee, rice was cooling more than 6 hours overnight in walk in cooler. See stop sale. Repeat Violation Admin Complaint

High Priority - Dishmachine quaternary ammonium 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 tested at 0 ppm. Employee primed machine, retesting at 100ppm. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to line multiple sushi storage containers in sushi prep area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw salmon stored above non commercially packaged ready to eat krab stick in walk in freezer. Operator reorganized.

High Priority - Raw animal food stored over or with unwashed produce. Raw whole shell egg stored above box of unwashed broccoli in walk in cooler. Operator reorganized. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat tofu in black residential cooler. Raw scallop stored above ready to eat cooked chicken in cook line flip top cooler. Raw salmon stored above cooked ready to eat octopus in sushi prep reach in cooler. Operator reorganized. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (54F - Cooling) not prepped or portioned today cooling in deep bin in walk in cooler. Rice dated marked 11/4. Per employee, rice was cooling more than 6 hours overnight in walk in cooler. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F - Cold Holding) stored in hibachi prep glass door reach in cooler. Per employee, items were not prepared or portioned today and stored in cooler for more than 4 hours overnight. Chicken was stored on bottom shelf of unit where overhead cold airflow was being blocked by pans stored above item.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F - Cold Holding) stored in hibachi prep glass door reach in cooler. Per employee, items were not prepared or portioned today and stored in cooler for more than 4 hours overnight. Chicken was stored on bottom shelf of unit where overhead cold airflow was being blocked by pans stored above item. See stop sale.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink. Discussed handwashing location requirements with operator.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (54F - Cooling) not prepped or portioned today cooling in deep bin in walk in cooler. Rice date marked 11/4. Per employee, rice was cooling more than 6 hours overnight in walk in cooler. Discussed safe cooling methods with operator and employee. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use kitchen hand sink to rinse off cooking utensils. Discussed hand-sink requirements with operator. Repeat Violation Admin Complaint

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean dish rack in warewashing area. Operator removed. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Hibachi prep cooler shelves soiled with food debris/mold like substance. Hibachi prep cooler fan covers heavily soiled with dust.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (50F - Cooling) stored in deep covered container cooling in walk in cooler for more than 6 hours overnight per operator. See stop sale.

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. Observed kitchen employee drink from an open container and then plate customer food without first washing hands. Educated operator on proper handwashing procedures. Employee washed hands.

High Priority - Nonfood-grade bags used in direct contact with food. Nonfood-grade plastic thank you shopping bags used to store raw tuna in walk in freezer. Bag was in direct contact with item. Operator removed item from bag. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (50F - Cooling) stored in deep covered container cooling in walk in cooler for more than 6 hours overnight per operator.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw tuna (48F - Cooling at 12:50, 48F at 1:35) ambient cooling in packed deep container for less than 2 hours in sushi display cooler. Operator removed item from container to increase cooling rate. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sinks on cook line used to prep raw chicken. Operator removed and santized sinks. Corrected On-Site Repeat Violation Admin Complaint

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles throughout kitchen prep areas. Repeat Violation Admin Complaint

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. Raw tuna loins thawing in reduced oxygen packaging in walk in cooler. Tuna was still frozen at time of observation. Operator removed item from packaging. Corrected On-Site

Basic - Ice buildup in reach-in freezer on kitchen prep line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Plastic rice spoons stored in cup of 83F standing water next to ice machine. Operator removed utensils from standing water and placed in warewashing area. Corrected On-Site Repeat Violation Admin Complaint

Basic - No conspicuously located ambient air temperature thermometer in sushi display holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cook line residential cooler heavily soiled with food debris. Repeat Violation Admin Complaint

Basic - Ripped/worn tin foil used as shelf cover throughout kitchen area.

Basic - Soiled cardboard used to line nonfood-contact shelves throughout kitchen area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini stored over containers of ready to eat rice in walk in cooler.

Basic - Various stored foods not covered in kitchen area reach in cooler and reach in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen and sushi prep areas.

High Priority - - From initial inspection : 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 tested at 0ppm. Operator adjusted sanitizer line and primed machine which retested at 75ppm. Corrected On-Site Warning - From follow-up inspection 2025-03-10: Dishmachine chlorine sanitizer not at proper minimum strength at time of callback inspection. 0ppm. Operator primed machine retesting at 100ppm. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed cabbage. Raw beef stored over unwashed produce in walk in cooler. Operator reorganized. Corrected On-Site Warning - From follow-up inspection 2025-03-10: Raw beef stored over unwashed turnips in walk in cooler at time of callback inspection. Operator reorganized. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : 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 shrimp and raw salmon. Operator reorganized. Corrected On-Site Warning - From follow-up inspection 2025-03-10: Raw chicken stored over raw salmon and raw scallops in hibachi prep reach in glass cooler at time of callback inspection. Operator reorganized. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Food manager Meiqin Wang entered establishment two hours into inspection. Warning - From follow-up inspection 2025-03-10: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling at time of callback inspection. Admin Complaint

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves along kitchen prep line. Warning - From follow-up inspection 2025-03-10: Cardboard used to line food-contact shelves along kitchen prep line at time of callback inspection. Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with food debris. Cook line cooler handles, cook line freezer interior heavily soiled with food debris. Warning - From follow-up inspection 2025-03-10: Cook line flip top/reach in cooler handles, cook line residential black freezer interior heavily soiled with food debris at time of callback inspection. Admin Complaint

Basic - - From initial inspection : Basic - Paper cloth used as a food-contact surface in containers on sushi line. Repeat Violation Warning - From follow-up inspection 2025-03-10: Paper cloth used as a food-contact surface in containers on sushi line at time of callback inspection. Admin Complaint

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 0 ppm. Operator added chlorine sanitizer which retested 75ppm. Corrected On-Site Warning - From follow-up inspection 2025-03-10: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 0 ppm at time of callback inspection. Operator discarded solution. Admin Complaint Corrected On-Site

High Priority - Plastic thank you nonfood-grade bags used to store raw beef in walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over ready to eat bell peppers at cook line flip top. Operator reorganized. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp stored over ready to eat tofu in two door black residential cooler, raw beef stored over raw scallop and raw squid in glass sliding hibachi prep cooler. Operator reorganized. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink left of steam table used as dump sink. Repeat Violation Admin Complaint

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink, ware washing machine, or wiping cloths.

Basic - Bowl or other container with no handle used to dispense sugar, tempura, and flour. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Basic - Buildup of food debris on equipment door handles throughout kitchen.

Basic - Cardboard used to line food-contact shelves throughout kitchen prep area. Repeat Violation

Basic - Ceiling tiles above ware washing area heavily soiled with mold-like substance.

Basic - Employee personal beverages stored at kitchen prep table in between white residential freezer and ice machine not properly identified and segregated from food to be served to the public.

Basic - Floor soiled/has accumulation of debris underneath kitchen cooking equipment and kitchen prep tables.

Basic - Nonfood-contact surfaces including hood filters, rice cooker exteriors, and kitchen cooler exteriors heavily soiled with grease and food debris.

Basic - Paper cloth used to line containers containing raw sushi fish at front sushi counter. Repeat Violation Admin Complaint

Basic - Rice spoons stored in standing water less than 135 degrees Fahrenheit. Rice spoons held in standing water at a room temperature of 78F.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer at sushi counter 0ppm. Operator added chlorine sanitizer solution, retested at 100ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Manager removed bags Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled Eggs over ready to eat vegetables, manager moved eggs Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen Manager 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.

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in kitchen.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

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

Basic - Bowl or other container with no handle used to dispense food. Bowls used at several locations, flour, sauce, manager removed bowls Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Manager chained co Corrected On-Site

Basic - Cloth used as a food-contact surface. Cloth napkin used to cover food. Manager removed Corrected On-Site

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

Basic - Food stored on floor. Box of flood store on the kitchen floor and walk in freezer floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers. Manager removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled

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 has been out on the sushi station since 11:00am, 3:00 hours. A time mark was applied. Corrected On-Site

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

Basic - Food stored on floor. In the walk in freezer, bus pans of frozen chicken stored on the floor. Employees moved to the shelves. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food.

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

Basic - Ice scoop handle in contact with ice.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawed at Room temperature

Basic - Utensils stored near sink exposed to splash. Plates and spoons

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