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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 | Routine

February 13, 2024 | View Original Inspection PDF
Score & Grade: 68 Grade:
Observations & Corrective Actions

6: I observed both chefs leaving their stations and returned to kitchen without washing their hands. One chelf went to the walk in cooler and the other chef went to the dry storage. Please wash hands when leaving the kitchen and when switching task.

13: Raw steak is sored over raw shrimp on rack in walk in cooler.

14: Ice machine had black build up (mold )on ice shield. Please wash rinse snd sanitize. I recommend once a week to clean ice machine.

19: A bowl of Fried rice, a bowl of chicken and Bowl of shrimp is sitting on counter .Each bowl had a spoon inside . Food is not being properly hot held. According to the chef he started cooking at 10:30am. Food must maintain a temperature of 135 degrees F or above. All food was discarded.

20: Small pan of broccoli in reach in cooler, that was cooked on yesterday did not maintain a temperature of 41 degrees F or below. Broccoli was discarded.

20: Reach in salad and sauce cooler is not maintaining a temperature of 41 degrees and below.

21: Sliced onions , 2 pots of soup and zucchini was prepped on yesterday but does not have a date mark.

34: Thermometer in reach in cooler in storage area is broken. Thermometer says 50 degrees F but my thermometer said 38 degrees F.

35: There is some type of yellow liquid that looks like oil inside of a heavy whipping cream bottle. All the sauce bottles used for the hibachi table is not labeled. Containers of onion,broccoli,zucchini and soups are not labeled

37: Uncovered bowl of salt on counter. Uncovered container of zucchini in prep cooler under cold holding table. Please cover.I observed an Open bag of rice on floor. Please store food at least 6 inches off floor. Please place rice in a container with a lid.

39: Wiping cloths are stored on counter instead of sanitizer bucket.

41: There is Bowl inside of mixed veggies container. Please remove.

45: Microwave in ware washing area has build up on the outside door. There is food splattered on the inside of microwave as well. Please wash,rinse and sanitize. All 3 microwaves across from grill have food buildup on the doors. Please wash,rinse and sanitize

45: Floor board is damage in walk in cooler. Metal floor is lifting. This is a trip hazard.

45: Bottom of cold holding table has free water mixed with blood from raw meat at bottom. Top freezer and bottom cooler shelves have food debris. Reach in freezer shelves has food debris. Please wash , rinse and sanitize. Reach in freezer door handle is broken off.

45: In room where ice machine is located there is a bucket of teriyaki sauce with sauce all over the outside of bucket. There is teriyaki sauce on the cutting board underneath bucket and a wiping cloth with teriyaki sauce on it.

46: No chlorine present at commercial dish washer. You must use 3 compartment sink to wash,rinse abd sanitize dirty dishes. I observed employee cleaning a rice pot at 2 compartment sink. Dishes MUST be WASHED,RINSED AND SANITIZED at 3 compartment sink.

47: The door on the oven has grease build up, the top of the stove have grease and food buikd up, the counter under the grill has grease build up on And fryers have grease build up.

50: Sliding door is open at dumpster. Please keep door closed.

51: Employee restroom toilet is dirty. There is urin stains on seat.

51: Wall papper is pealing off of wall in women’s and Men’s restroom. The Ceiling tile has water damage in women’s restroom.

53: Walls are stained throughout kitchen. Walls are damage near hot water tank. Ceiling tiles are damaged in kitchen. Ceiling tiles in ware wash area has water damage . Ceiling tiles has water damage in waitress area

53: There is no light shield over light in kitchen (over mop sink area)

54: Filters under ventilation hood has grease build up. Please clean filters. I obseved grease build up on the tip of fire suppressors under ventilation hood.

Additional Comments

2 Metal bowls of fried rice,bowl of chicken snd bowl of shrimp is sitting on counter. Food is not bring properly hot held. I saw a note on refrigerator with the proper hot and cold holding temperature and the procedure for cooling



Please put a sign on reach in cooler next to ice machine that says (out of order) or (not in use )


Restaurant stopped cooking for the majority of my inspection. They did not start cooking until 3:44 pm.


I spoke with owner "Mr Sai "and "Ms Miyuki" about the routine inspection.. The owner had Miyuki sign because she speaks English fluently.

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
OUT
6 Hands clean and properly washed
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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
OUT
21 Proper date marking and disposition
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
34 Thermometers provided and accurate
Observations
OUT
35 Food properly labeled; original container, required records available
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
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
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
47 Nonfood-contact surfaces clean
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
51 Toilet facilities: properly constructed, supplied, cleaned
Observations
OUT
51 Toilet facilities: properly constructed, supplied, cleaned
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
53 Physical facilities installed, maintained, and clean
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant