SAITO JAPANESE STEAKHOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observed raw beef above peeled onions in walkin refrigerator. Operators moved onions . 2) observed raw shelled eggs above dressing, and sauces in salad refrigerator. Operator placed shell eggs on lower shelf. 3) observed frozen chicken livers above cooked brown rice in walkin freezer. Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.. Operator placed raw food on lower shelf Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed by expo / soda station hand sink wet side towel in sink.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in corn starch container. Operator removed. Corrected On-Site

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employees phone, and back packs stored on prep by rice cooker and toaster oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris on rice and cornstarch containers.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employees drink in ice cream freezer .

Basic - Stored food not covered. Observed bowls of salad not covered in 2 door glass refrigerator

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper napkins on to of cut limes , Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (114F - Hot Holding). Operator discarded. Corrected On-Site

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

Basic - Food stored on floor. Observed soy sauce in plastic containers stored on floor in dry storage.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer.

Intermediate - Soda guns at bar soiled with mold-like substance or slime.

Basic - Food stored on floor. Observed plastic containers plastic containers of dressing on floor in walkin refrigerator. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer glass door ice creambox.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water at 76F

Basic - Working containers of food removed from original container not identified by common name. Observed multiple items and squeeze bottles not labeled . Operator label the squeeze bottles Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (90F - Hot Holding). Operator discarded. Corrected On-Site

Basic - Food stored on floor. Observed plastic container of soy sauce on floor in walkin refrigerator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe Flip top refrigerator ; cooked broccoli (50F - Cold Holding) due to overfilled . Operator removed the over filled food. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Observe employee without hair restraint in food preparation .

Basic - Food stored on floor. Observe many plastic containers of soy sauce on floor in dry storage.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observe raw beef above cooked vegetables in walk-in freezer. Operator placed raw beef on lower shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observe sauté pan in cook line hand wash sink. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observe at cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw beef above cooked rice. Operator placed rice on top shelf. 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/ CFM SHOWED UP DURING INSPECTION. Corrected On-Site

Intermediate - Observe soda gun soiled with mold-like substance or slime.

Basic - Bowl or other container with no handle used to dispense food. Observe bowl in cut vegetables. Operator removed. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hair restraint. Corrected On-Site

Basic - Food stored on floor. Observe chicken in plastic container on kitchen floor. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe outside of plastic containers filled with rice, soiled with food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe drinks in reach in freezer at bar and walk-in freezer.

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

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

Basic - Reach-in cooler interior/shelves and gasket have accumulation of soil residues at the bar.

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. Dishwasher (Chlorine 0ppm) Operator fixed chlorine solution to 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken container stored above sauce in reach in cooler at cook line. Operator reversed. Corrected On-Site

High Priority - Shell egg stored with broken shell, in reach in cooler at cook line. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chicken (50°F - Cooling)at 11:55 to 50° F at 12:10 since 11:00 ; in reach in cooler at the back of the kitchen in food prep area. shrimp (49°F - Cooling)at 11:55 to 49° F at 12:10 since 11:00 in walk-in cooler. Food tightly wrapped while cooling. At this rate food will not reach 41° F within 4 hours. Operator unwrapped food to properly cool. Corrective Action Taken

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 - 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- Mahi-Mahi reach in cooler. Educated operator in proper procedure. Corrective Action Taken

Basic - Food stored on floor Buckets of sauce and case of raw shell eggs stored on the floor in walk-in cooler. Operator stored properly. Corrected On-Site