Saiko-i Sushi Lounge & Hibachi

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Ceiling tiles near dishmachine soiled with mold. Warning

Basic – Dead roaches on premises

Approximately 1 dead roach by cookline on floor in front of cookline,1 roach, approximately 1 dead roach on floor by mop sink, approximately 1 dead roach on floor by server station approximately 1 dead roach on floor at sushi station approximately 2 dead roach by the hibachi customer table.n Admin Complaint

Basic – Food stored on floor

Containers of sauce and oil on floor at cookline and in walk in cooler. Warning

Basic – In-use knife/knives stored in cracks between pieces of equipment

Knife in between reach in Cookeline prep table at cookline- operator removed. Corrected On-Site Warning

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

At cook line- rice scoop in standing water of 78F – operator removed. Warning

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

Basic – Wet wiping cloth not stored in sanitizing solution between uses

At cookline wet/ soiled wiping cloth stored on prep counter. Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours

At cookline- Cooked white rice 110F at 3:35 ( cooling since 1:00)- food covered and left out at room temperature- at Current rate of cooling food will not reach 70F- see stop sale. Warning

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

At dishmachine area- employee handled dirty dishes then proceeded to put away clean dishes- educated operator and employee washed hands. Warning

High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

At cookline- employee touched face – then proceeded to package to-go order- educated operator employee washed hands. Warning

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

At cookline area – employee touched phone then proceed to touch plate with tacos for customer order- educated operator employee washed hands and changed plate. Corrective Action Taken Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed approximately one live flying insect at dish area landing on dishmachine. Admin Complaint

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

At reach in freezer- raw lobster not commercially packaged stored over cake- operator moved to lower shelf

nAt reach in freezer raw shrimp stored over cooked corn – operator moved to lower shelf. Corrected On-Site Warning

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged

At walk in freezer- raw chicken stored over raw pork- operator moved to lower shelf. Corrected On-Site Warning

High Priority – Roach excrement and/or droppings present

Observed roach droppings under all hibachi tables. Warning

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less

At prep counter at cookline-Raw shell eggs 61F- cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator placed in reach in cooler to quick chill. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

At walk in cooler- butter (45-46F – Cold Holding); cream cheese (45F – Cold Holding); cooked noodles (49F – Cold Holding); raw beef (48-49F – Cold Holding); cut cabbage (54F – Cold Holding); Tofu (49-50F – Cold Holding) – food not prepared or portioned today- food out of temperature overnight – see stop sale

nCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours

At cookline- Cooked white rice 110F at 3:35 ( cooling since 1:00)- food covered and left out at room temperature- at Current rate of cooling food will not reach 70F- see stop sale.n Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

At walk in cooler- butter (45-46F – Cold Holding); cream cheese (45F – Cold Holding); cooked noodles (49F – Cold Holding); raw beef (48-49F – Cold Holding); cut cabbage (54F – Cold Holding); Tofu (49-50F – Cold Holding) – food not prepared or portioned today- food out of temperature overnight – see stop sale

nAt reach in cooler near cookline- Raw bean sprout 50-52F- cold holding, cooked noodles 60-62F- cold holding- food not prepared or portioned today- food out of temperature 1.5 hours- operator moved to reach in freezer to quick chill. Warning

High Priority – Toxic substance/chemical improperly stored

Employee medications stored on prep table near cookline- operated removed. Warning

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

Emailed Big 6 poster to operator. Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

At walk in cooler -Cooked rice 50F-52F at 3:45 to 50-52F at 4:40 ( cooling since 11:00)- food covered and stored in large quantity- at current rate of cooling food will not reach 41F within remaining 20 minutes- operator placed in walk in freezer to quick chill

nAt reach in cooler near cookline, cooked chicken 60F at 3:30 at 58-60F at 4:30 ( cooling since 11:00)- food covered- at current rate of cooling food will not reach 41F within remaining 30 minutes- operator placed in walk in freezer to quick chill

nAt reach in cooler near cookline- cooked noodles 50-53F at 3:25 to 50-53F at 4:15( cooling since 11:00) food tightly wrapped in bags and over stocked- at current rate of cooling food will not reach 41F within remaining 45 minutes- operator placed in walk in freezer to quick chill

nnAt reach in cooler near cookline- calamari 45-47F at 3:30 to 45-47F 4:15 ( cooling since 11:00) – food tightly wrapped and above fill line-at current rate of cooling food will not reach 41F within remaining 30 minutes- see Stop sale

nAt reach in cooler near cookline- raw calamari 45-47F at 3:30 to 45-47F 4:15 ( cooling since 12:45 ) – food tightly wrapped and above fill line-at current rate of cooling food will not reach 41F within remaining 30 minutes- see Stop sale. Warning

Intermediate – Handwash sink used for purposes other than handwashing. Leaf keep in water for sushi decoration, sponge for cleaning, and observed employees dumping food inside sink. Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At handwash sink by cookline. Warning

Intermediate – No soap provided at handwash sink by cook-line, Warning

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

No written plans for Sushi rice under time as a Public Health control Warning