SAITO JAPANESSE STEAKHOUSE

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chemical substance not labled. Operator labled. Warning - From follow-up inspection 2024-03-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At dinning room hibachi area. Warning - From follow-up inspection 2024-03-08: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-03-08: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable- at cookline area. Warning - From follow-up inspection 2024-03-08: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cabinet doors soiled with grease and debris. Warning - From follow-up inspection 2024-03-08: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in cooler- raw beef not commercially packaged over cooked rice- operator moved to lower shelf.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw shrimp over cooked noodles- operator moved to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by prep area- fried rice 60F- cold holding - food not prepared or portioned today- food out of temperature for 45 minutes- operator moved to reach in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by cookline blocked by soy sauce buckets- operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At hostess station- handwash sink with ice inside- operator removed. 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. At walk in freezer - raw tuna in package bearing label- not removed from packaging before thawing- operator removed. 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 keys stored on prep counter near cookline- operator removed. Corrected On-Site

Basic - Food stored on floor. At walk in freezer bucket of chicken stored on floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At kitchen area- knife stored between prep table and wall- operator removed. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employees handling food entered kitchen from outside without washing hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork over dumplings with precooked pork Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over raw seafood inside walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -bulk creamer 50F overnight in bar cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw scallops 44F, raw shrimp 47F in top section of makeline cooler in back, pan of shrimp is currently raised above levels that allow for proper air flow. Advised to place shrimp on ice if unable to lower pan. -bulk creamer 51F in bar cooler overnight, see stop sale. Corrective Action Taken

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. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -handsink on cook line, bag of food inside basin. Buckets blocking access 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. Corrective Action Taken

Intermediate - No soap provided at handwash sink. -prep area Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -soda fun nozzle soiled -ice machine slightly soiled in middle near chute

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food not stored at least 6 inches off of the floor. -buckets of soy sauce, fryer oil

Basic - Ice buildup in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -paper shelving/racks with dust/debris

Basic - Ripped/worn tin foil used as cover. -cook line

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw steak stored with unwashed zucchini in reach in cooler. Operator 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 steak stored above raw fish in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves items undercooked. No consumer advisory posted. Provided consumer advisory and operator posted Corrected On-Site Repeat Violation

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.

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

Basic - Food stored on floor. Raw pork stored on floor in kitchen. Multiple items stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fresh eggs over sliced onions - operator moved fresh eggs to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Bucket and container of oil blocking hot line hand sink - operator removed. Corrected On-Site

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/ Dan Lam, 06/2020 Corrected On-Site Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open coffee cup,from prep surface. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee mixing salad wearing a watch - employee removed watch. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - cut vegetables in buckets stored on floor.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Salmon filets-operator moved to walk in cooler. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Bleached paper towels in contact with tempura flakes. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Lowboy cooler - fresh eggs over cooked chicken- operator moved cooked chicken to top shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hot line hand sink - buckets and covers in sink - operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Back kitchen hand sink used as a prep sink. Reviewed with operator hands use policy. Corrective Action Taken

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/ Certified manager arrived during inspection. Corrected On-Site

Basic - Food stored on floor. Operator moved oil tub to shelf. Walk in cooler buckets of vegetables- operator moved to shelf.Corrected On-Site Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in reach in cooler-operator removed. Corrected On-Site

Basic - Single-service articles improperly stored. Operator moved handles facing up in plastic silverware containers. Corrected On-Site