SAITO'S JAPANESE STEAKHOUSE

Food stored on floor. In dry storage, three bags of rice stored on floor. Operator,iced bags to shelf.

Basic - Food stored on floor. In dry storage, three bags of rice stored on floor. Operator,iced bags to shelf. **Corrected On-Site**

Basic

Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer, ice buildup on floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer, ice buildup on floor.

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit. At expo line in kitchen, standing water with in use rice spoon. 78°F Discussed with operator to keep water at 135°F or above or no water at all. Operator put hot water in container 190°F

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At expo line in kitchen, standing water with in use rice spoon. 78°F Discussed with operator to keep water at 135°F or above or no water at all. Operator put hot water in container 190°F

Basic

Handwash sink used for purposes other than handwashing. At sushi bar, handwashing sink used to store dirty dishes. Employee cleared sink.

Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar, handwashing sink used to store dirty dishes. Employee cleared sink. **Corrected On-Site**

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels provided. Operator provided paper towels.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels provided. Operator provided paper towels. **Corrected On-Site**

Intermediate

Spray bottle containing toxic substance not labeled. At bar, spray bottle with sanitizer not la. Operator labeled bottle.

Intermediate - Spray bottle containing toxic substance not labeled. At bar, spray bottle with sanitizer not la. Operator labeled bottle. **Corrected On-Site**

Intermediate