SAITO JAPANESE STEAKHOUSE
4443 LYONS RD #D102
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/27/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of water on cutting board. Chef discarded water. **Corrected On-Site**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of seafood on the floor in the walk-in freezer., manager picked up and put on shelf **Corrected On-Site**
- 22-41-4: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. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.manager corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Manager has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Good cart blocking handwashing sink in kitchen. Chef moved cart **Corrected On-Site**
Food safety inspection conducted on 1/27/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 8/27/2024
High Priority
3
Intermediate
4
Basic
5
Total
12
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Chef discarded bowl used as a rice scoop. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook put hat on **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Bag of frozen salmon on the floor in the walk in freezer. Chef picked up **Corrected On-Site**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 14-55-4:Basic - Uncleanable knife block in use to store knives. Knife block being used in sushi area.
- 08B-56-4:High Priority - Plastic Food container of onions stored on top of cooked broccoli. See stop sale.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used to wrap fish in sushi stations Sushi chef removed paper towels from fish. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Plastic Food container of onions stored on top of cooked broccoli.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of hand wash sink in kitchen
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in front bar used as a storage unit sushi chef emptied sink of cups, condiments **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi chef filled paper towels **Corrected On-Site**
- 11-26-1: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. Form was emailed
Food safety inspection conducted on 8/27/2024 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).