Saiko-I Sushi Lounge & Hibachi

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Toilet Rooms Maintained

High Priority - Plastic thank you nonfood-grade bags used to store raw beef in walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over ready to eat bell peppers at cook line flip top. Operator reorganized. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp stored over ready to eat tofu in two door black residential cooler, raw beef stored over raw scallop and raw squid in glass sliding hibachi prep cooler. Operator reorganized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink left of steam table used as dump sink. **Repeat Violation** **Admin Complaint**

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink, ware washing machine, or wiping cloths.

Basic - Cardboard used to line food-contact shelves throughout kitchen prep area. **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense sugar, tempura, and flour. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Basic - Buildup of food debris on equipment door handles throughout kitchen.

Basic - Employee personal beverages stored at kitchen prep table in between white residential freezer and ice machine not properly identified and segregated from food to be served to the public.

Basic - Floor soiled/has accumulation of debris underneath kitchen cooking equipment and kitchen prep tables.

Basic - Nonfood-contact surfaces including hood filters, rice cooker exteriors, and kitchen cooler exteriors heavily soiled with grease and food debris.

Basic - Paper cloth used to line containers containing raw sushi fish at front sushi counter. **Repeat Violation** **Admin Complaint**

Basic - Rice spoons stored in standing water less than 135 degrees Fahrenheit. Rice spoons held in standing water at a room temperature of 78F.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer at sushi counter 0ppm. Operator added chlorine sanitizer solution, retested at 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Basic - Ceiling tiles above ware washing area heavily soiled with mold-like substance.

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. Dishmachine tested at 0ppm. Operator adjusted sanitizer line and primed machine which retested at 75ppm. **Corrected On-Site** **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepared salad with bare hands. Operator discarded salad and educated employee on proper handwashing and glove use. **Warning**

High Priority - Raw animal food stored over or with unwashed cabbage. Raw beef stored over unwashed produce in walk in cooler. Operator reorganized. **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp and raw salmon. Operator reorganized. **Corrected On-Site** **Warning**

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored at room temperature for two hours in prep area by walk in cooler. Operator placed into cooler. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink left of soup station used as dump sink. Operator removed items. **Corrected On-Site** **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Food manager Meiqin Wang entered establishment two hours into inspection. **Warning**

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. **Warning**

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

Basic - Bowl or other container with no handle used to dispense food. Bowl and plastic to go containers used to dispense rice, sugar, and tempura. **Warning**

Basic - Cardboard used to line food-contact shelves along kitchen prep line. **Warning**

Basic - Nonfood-contact surface soiled with food debris. Cook line cooler handles, cook line freezer interior heavily soiled with food debris. **Warning**

Basic - Paper cloth used as a food-contact surface in containers on sushi line. **Repeat Violation** **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 0 ppm. Operator added chlorine sanitizer which retested 75ppm. **Corrected On-Site** **Warning**

Supervisor/Person in Charge Present

Certified Food Manager Identification

Employee Health Policies Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Obtained from Approved Sources

Food Received at Proper Temperature

Plumbing Maintained; Sewage Disposal

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used

Employee Health Policies Present

Hands Clean and Properly Washed

Food Contact Surfaces Clean and Sanitized

Required Records Available; Shellstock Tags/Labels

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. At 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 - 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. 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. 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 - 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. At 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**

High Priority - Roach excrement and/or droppings present. Observed roach droppings under all hibachi tables. **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. At 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. At 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. At 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. At 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**

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. **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**