Saitos Japanese Steakhouse

Basic – Bowl or other container with no handle used to dispense food. Main kitchen cook line low boy cooler- observed small bowl inside container of cooked rice being used as a scoop.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen cook line top expo shelf- observed plates and bowls being stored not inverted. Operator stored plates and bowls inverted. Corrected On-Site

Basic – Current Hotel and Restaurant license not displayed.

Basic – Cutting board has cut marks and is no longer cleanable. Main kitchen prep table at exit door- observed cutting board with black cut marks.

Basic – Ice buildup in deep freezer. Observed in main kitchen at hand washing sink.

Basic – Ice scoop handle in contact with ice. Dining area bar-observed handle of scoop touching ice.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen cook line at rice cookers- observed service spoons being stored inside plastic container of water at 74 degrees F. Operator removed water. Corrected On-Site

Basic – In-use wet wiping cloth/towel used under cutting board. Main kitchen prep table at exit door- observed wiping cloth underneath cutting board. Operator removed wiping cloth. Corrected On-Site

Basic – Interior of ice machine/bin with rust that has pitted the surface. Observed inside ice machine in main kitchen at dish machine.

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Main kitchen cook line- observed cook crack raw shell eggs, open low boy cooler, grab container of ready to eat rice without washing hands or putting on gloves.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen walk in cooler-cooked rice (50F); ribeye (47F); scallops (50F); sprouts (50F); raw chicken (48F); raw shell eggs (50F); tofu (48F); beef tenderloin (48F); operator stated items been in walk in cooler since yesterday. See Stop Sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen walk in cooler-cooked rice (50F); ribeye (47F); scallops (50F); sprouts (50F); raw chicken (48F); raw shell eggs (50F); tofu (48F); beef tenderloin (48F); operator stated items been in walk in cooler since yesterday. See Stop Sale. Warning

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. Provided operator with procedures. Corrective Action Taken

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. Provided operator with form. Corrective Action Taken