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Tennessee Department of Health
710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)

Saito 1 Hibacho and Grill

6600 Stage Road Ste 101 Bartlett, TN 38134

Food Service Establishment Inspection | Follow-Up

September 11, 2023 | View Original Inspection PDF
Score & Grade: 83 Grade:
Observations & Corrective Actions

31: Proper cooling method was not used. When i asked the chef to Explain the cooling method he used for the rice he said “ i cool for 2 hours then i put it in refrigerator. He did not mentioned anything about the temperature in which the cooling process starts. He did not mention how long he has to get food down to proper Cold holding temperature.

33: Shrimp was placed in bowl filled with water thawing. The proper way to thaw food is: placing food under running water, refrigerate food or microwave food.

35: Some foods were labeled incorrectly. For example ,container of Onions were labeled mushrooms, Container of chicken was labeled rice and chicken. Some containers of food was not labeled such as ,tofu,lettuce ,soup,ginger sauce and seaweed.

36: Gnats present in kitchen near onions.

37: I observed chef put pieces of chicken on grill and with those same gloves he went in the refrigerator and grabbed a piece of raw shrimp.

39: Wiping cloths were stored near grill and oven. Please place wiping cloths in sanitizer bucket. Make sure sanitizer bucket is away from food products.

41: Bowls used as scoops were stored in flour and planko. Bowls can not be placed in food container. Scoops can be stored in food containers but handle can not touch food.

42: Dishes were not stored inverted at front counter. To go small plates were not stored inverted.

45: Refrigerator shelves need to be washed rinsed and sanitized.

46: Chlorine was not present on dishes after they went through the commercial dishwasher. Please call clean solution to correct this issue. Please use 3 compartment sink to wash dishes until commercial dish washer is working properly

49: Sink near office and employee restroom needs to be repaired. When i turned the knob to turn the water on the water did not come through the faucet. It Came through the part where the faucet connects to the sink. I notice that faucets was loose which may be the reason why water is not coming from faucet.

51: Employee restroom does not have hot water at handsink. The toilet is dirty and needs to be cleaned.

52: Dumpster sliding door is open. Please keep closed.

53: Walls are stained. wall is damaged near mop sink. Ceiling tiles are missing near walk in cooler because of water damage. Ceiling tiles are stained. Ceiling tiles are dusty near vents.

Additional Comments

Violation #1 was corrected. Second owner was preset during follow up inspection and he answered all of my questions correctly.
Violation #7 was corrected.
Violation #13 was corrected.
Violation #14 was corrected.
Violation #21 was corrected.


#42 sink near restroom is working properly.
#55 Permit is updated.

I informed owner to send his employees to the food handling course that Shelby County Health Department teaches.

Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
33 Approved thawing methods used
Observations
OUT
35 Food properly labeled; original container, required records available
Observations
OUT
36 Insects, rodents, and animals not present
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
51 Toilet facilities: properly constructed, supplied, cleaned
Observations
OUT
52 Garbage/refuse properly disposed; facilities maintained
Observations
OUT
53 Physical facilities installed, maintained, and clean