GINZA JAPANESE BUFFET

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.

High Priority - Toxic substance/chemical improperly stored. Observed a can of WD40 being stored on prep shelf next to pots and pans.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed prep table shelf rust and with a hole.

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. Observed all employee training expired as of 10/1/22.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Floor area(s) covered with standing water. Located throughout kitchen and ware wash area.

Basic - Food stored on floor. Observed cases of oil and buckets of food being stored on floor in kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 76°F and located on prep table next to rice cooker.

Basic - Stored food not covered. Observed various foods stored in walk in cooler uncovered.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee prepping sushi rice, walk outside and come back inside and continued to prep food without washing hands. Advised manager.

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 chef using bare hands to transfer cooked chicken from one plastic container to another and then place container in reach in cooler. Advised manager and instructed employee to wash hands and put on gloves. Corrective Action Taken

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed cans of raid spray in dry storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon being stored on top of various ready to eat foods in walk in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container being stored in hand washing sink. Located in kitchen area.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling tile missing. Located above walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC Vents Soiled with accumulated dust.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water.

Basic - Food stored on floor. Observed various buckets of sauces being stored on floor in warewash area and in kitchen area.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of white chest freezer in disrepair/has exposed insulation.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Located in kitchen area and sushi station.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Stored food not covered. Observed various foods in walk in freezer not covered.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep tables throughout kitchen area.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook walk outside to smoke then come back inside and begin to engage in food preparation without washing hands.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef and fish being stored on top of various vegetables. Located in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken held at 51°F - Cold Holding. Chicken was located on prep table. As per chef chicken had been out for about 1 hour and was stored on counter to reheat when needed. Manager instructed chef to place in reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed seafood mix held on buffet line at 81°F - Hot Holding. As per chef food is cooked and kept out of temperature for about 4 hours and then discarded. Mix had only been out for about 1 hour. There was no time marking. Manager instructed employee to place in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed seafood mix held on buffet line at 81°F - Hot Holding. As per chef food is cooked and kept out of temperature for about 4 hours and then discarded. Mix had only been out for about 1 hour. There was no time marking. Manager instructed employee to place in walk in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed pot being stored in hand washing sink. Located in kitchen area. Manager removed. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Bowl or other container with no handle used to dispense food. Observed a can with no handle being stored in container of rice. Manager removed.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled with accumulated dust.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink and food being stored in reach in cooler and not segregated from customer food. All were located in sushi area.

Basic - Equipment in poor repair. Observed white chest reach in freezer door in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water. Located in ware wash area and dry area.

Basic - Food not stored at least 6 inches off of the floor. Observed various cases of water being stored on floor behind front counter and various containers of food being stored on floor throughout kitchen area and walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf under prep table soiled with grease and food debris. Located in kitchen area.

Basic - Screen in door torn/in poor repair.