- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler in front of fryers **Warning**
- Basic - Wood food-contact surface not properly sealed. Shelf in front of dishmachine **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink at sushi bar **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
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09/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In rice **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Shrimp **Warning**
- Basic - Clean equipment stored on floor. Cutting board **Corrected On-Site** **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food debris accumulated on kitchen floor. Behind coolers **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler in front of fryers **Warning**
- Basic - Soiled reach-in cooler gaskets. Cooler in front of fryers **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Sushi bar **Warning**
- Basic - Wood food-contact surface not properly sealed. Shelf in front of dishmachine **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on line **Repeat Violation** **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. Observed server prepping salads in individual bowls for service for customers with bare hands with no AOP. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.tuna 58°F, spicy tuna 58°F sushi bar reach in cooler. Operator iced items down and and checked thermostat of cooler **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Egg rolls 135°F operator discarded **Warning**
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink at sushi bar **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.Sushi 95°F, operator has rice time marked but no written plan **Repeat Violation** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sushi cooler ambient air 58°F, **Warning**
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09/11/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-contact equipment in poor repair. Glass on sushi case broken and repaired with tape.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Throughout.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name. Multiple on cook line.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple throughout kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over vegetables in reach in cooler on cook line, chicken over vegetables in walk in cooler.
- 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.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen. Onions.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple on back table. No lid or straw on several.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on cook line.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Equipment in poor repair. Reach in cooler by rice cookers not holding temp.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Skewer next to rice cookers.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-contact equipment in poor repair. Glass on sushi case broken and repaired with tape.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Throughout.
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bare wood plank used as storage between shelving.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler. Chicken. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Thought it.
- Basic - Working containers of food removed from original container not identified by common name. Multiple on cook line.
- 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. Lettuce.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Multiple throughout kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 46°, shrimp 53°, shrimp 67°, egg 78°, fish 44°, fish 46°, krab 48°, fish 50°, tuna 46°.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over vegetables in reach in cooler on cook line, chicken over vegetables in walk in cooler.
- 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.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen by dish washing area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 comp sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/7/2014 | Routine - Food | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Exit by restrooms.
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler on cooks line.
- Basic - Hole in ceiling. Over walk in cooler and along back wall.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi case on far end of sushi bar.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen and sushi bar. **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Nonfood-contact equipment in poor repair. Sliding door on sushi case cracked and repaired with glue.
- Basic - Open dumpster lid.
- Intermediate - Establishment advertised crab on menu/menu board but planning to serve imitation crab. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line. **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Sushi bar sink.
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12/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Saki Endless Sushi & Hibachi Eatery, 2643 Gulf To Bay Ste 1550-1560, Clearwater, FL »