SAITOS JAPANESE STEAK HOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in sliding donor cooler raw shrimp stored over cooked broccoli. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed below in flip top cooler raw pork 56-57f at 1:45 to 56f at 2:30 (cooling since 12:00). At this current rate of cooling food will not reach 41f or below within 4 hrs. Operator placed into walk in cooler to quick chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed pan stored in handwashing sink. Operator removed. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on dry storage shelf used for canned foods.

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

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. Observed tuna that is to be removed from packaging when thawing has not been removed from packaging in walk in cooler. Observed thawing instructions on box. Discussed with operator. Operator removed fish from packaging. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Dunkin' Donuts coffee drink on prep table. Operator removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer near entrance of sushi bar.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee water bottle in sliding door cooler with food that will be served to customers. Operator removed. 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. Observed in walk in cooler white rice 49F cooling overnight. Per operator food was made yesterday. Observed cooling covered. Observed cooling in big container. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler white rice 49F cooling overnight. Per operator food was made yesterday. Observed cooling covered. Observed cooling in big container. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top cooler raw shrimp stored above mushrooms and carrots. Observed in walk in cooler raw salmon stored above cut lettuce.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored on cutting board at flip top. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. #1 Observed in walk in cooler raw tuna stored next to ready to eat vegetables. Operator stored properly. #2 Observed in true refrigeration raw shell eggs above ready to eat vegetables. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top reach in cooler cooked rice (48F - Cold Holding); raw chicken (46F - Cold Holding). Per operator food not prepared or portioned today. Food held out of temperature less than 4 hours. Operator moved foods to walk in cooler to quick chill. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Intermediate - No soap provided at handwash sink near cookline. Operator placed order in for more soap next delivery. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Observed at cookline tongs stored on door handle. Operator removed to be washed, rinsed, and sanitized. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cookline hood filters soiled with grease and food debris.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of Raw shell eggs stored on top of pans of ready to eat vegetables in cook line flip top, operator reorganized. Raw beef stored above ready to eat vegetables in 1 door glass reach in cooler at prep area. Operator reorganized Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at sushi line triple sink with hose attached

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 - Food stored on floor. Multiple items stored on floor in walk in cooler/freezer. Operator started to move to shelf Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Used to store utensils Employee removed utensil Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Rear kitchen door

Basic - Water leaking from pipe and/or faucet/handle. Handwash sink next to fryer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked rice. Walk In Cooler Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

Basic - Bowl or other container with no handle used to dispense food. owner removed bowl Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Stored food not covered. Cooked rice. Walk In Cooler Owner covered rice Corrected On-Site Repeat Violation

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in container with raw beef

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....rice 56°, rice 61° in walk in cooler . Per employee food was cooked yesterday. Stop sale issue. Employee discarded food Corrective Action Taken Repeat Violation Admin Complaint

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....00 ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw beef above rice in walk in cooler. Employee properly stored food. 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....rice 56°, rice 61° in walk in cooler . Per employee food was cooked yesterday. Repeat Violation Admin Complaint