GANZO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler #1 closest to steam table ; cooked noodles (43-52F); per operator food not prepared or portioned today. Food held in unit less than four hours. Observed food stored past the fill line. Operator removed some on top and placed below in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Chicken Wontons 118F hot holding , cooked rice 99F hot holding. Per operator food held out of temperature less than four hours. Operator reheated to 165F or higher. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. #1 Observed in walk in cooler cooked rice 45-46F. Per operator food was prepared last night. Observed cooling covered. See stop sale. #2 Observed in walk in cooler , cooked noodles 46F. Per operator food was prepared last night. Observed cooling covered. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. #1 Observed in walk in cooler cooked rice 45-46F. Per operator food was prepared last night. Observed cooling covered. See stop sale. #2 Observed in walk in cooler , cooked noodles 46F. Per operator food was prepared last night. Observed cooling covered. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at Two low door glass door underneath ; tofu 57F at 3:20 to 57F at 4:00:(cooling 2:45). At this current rate of cooling food will not 41F or below within 4 hrs. Observed cooling covered. Operator removed cover and placed into walk in cooler. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink a sanitizer bucket stored inside. Operator removed. Corrected On-Site

Basic - Ice scoop handle in contact with ice.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw snapper stored in commercially ROP, fully thawed in ROP.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg (67F - Cold Holding); cooked noodles (55F - Cold Holding); garlic in oil (72F - Cold holding). Items held on cook line with no temperature. Operator states items prepared less than 4 hours ago. Operator discarded items. Discussed placing items on TPHC Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw snapper stored in commercially ROP, fully thawed in ROP. See Stop Sale

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored with clean wares at front expo line shelf. Operator removed Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees handling cell phones then proceed to put on gloves and begin working with food without first washing hands. Discussed with operator. Operator instructed employees to wash hands Corrected On-Site

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw steak stored above raw salmon used for sushi covered under under consumer advisory at sushi line. Operator reorganized Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp, raw scallop stored above cooked duck in right side flip top cooler on cook line. Operator reorganized Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Ware washing hand wash sink blocked by ladder, storage rack. Operator made accessible at time of inspection Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator refilled Corrected On-Site

Basic - Food stored on floor. Items stored on floor in walk in freezer. Operator moved to shelf Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Water draining onto floor surface. Observed under wok station on cook line Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at cook line fire extinguisher

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork. Walk In Cooler

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee with no beard guard/restraint while engaging in food preparation. zEmployee put beard guard on Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager increased water temperature. Corrected On-Site

Basic - Water draining onto floor surface.Water draining from Wok unto Floor

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese stick 43°f, Dumpling 43°f

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

Basic - Water leaking from pipe and/or faucet/handle. At Hand wash sink next to Stove

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher

Intermediate - Handwash sink not accessible for employee use at all times. By Dishwasher Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle water Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator can not provided parasite destruction for Several fish received fresh like salmon, yellowtail, grouper ,scallops and served raw to the public. Operator will sell only raw yellowfin tuna and will fully cooked other fish. Warning - From follow-up inspection 2022-05-17: No parasite destruction provided for scallops and wahoo sold raw . Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish above cooked short ribs,cooked duck.inside walk-in cooler. Operator stored properly. Corrected On-Site Warning - From follow-up inspection 2022-05-17: Observed raw fish stored above a container with cooked ribs and a container with raw salmon stored behind a container with vegetable dumplings inside walk-in cooler. Operator stored properly Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on sushi bar area sushi rice (88F - Hot Holding); tempura shrimp (120F - Hot Holding); rice cakes (120F - Hot Holding)salmon skin with meat (80F hot holding). Per operator products stored for approximately 3 hours. Operator decide to use time as a public health control.and time marked products for there remaining time of 1 hour. Emailed form to operator Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2022-05-17: Sushi rice (87°F hot holding), tempura shrimp (101°F hot holding). Per operator product stored for approximately 2 hours. Operator was giving time control form yesterday, operator did not use form properly items not time marked. Operator time marked products for the remaining time of 2 hours. Admin Complaint

Basic - - From initial inspection : Basic - Stored food not covered. Observed multiple trays with iced use for drinks customer inside walk-in freezer. Operator covered Corrected On-Site Warning - From follow-up inspection 2022-05-17: Same Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands..... employee moved garbage can and then engaged with food . Employee washing hands after discussed Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit....cooked to serve chicken 86°, shrimp 54° at cook line being held less than four hours. Employee time marked on food. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container in fish eggs, tuna , salmon , cucumbers at sushi station. Employee moved

High Priority - Toxic substance/chemical improperly stored....windex , all purpose cleaner spray bottle stored with salt and other dry foods at sushi station. Employee moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times....blocked by garbage can , bucket at cook line . Employee moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....pan , pot , bucket stored in hand washing sink at kitchen. Employee moved. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....cooked shrimp at walk in cooler not properly date marked.

Basic - In-use utensil stored in sanitizer between uses...tong at kitchen. Employee moved Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses at kitchen, sushi station. Employee moved Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....teriyaki sauce expired date 9/21/21 . Stop sale issue . Employee discarded food. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. Employee discarded eggs. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....teriyaki sauce expired date 9/21/21 .

Intermediate - Handwash sink used for purposes other than handwashing...stored bread crumbs in handwashing sink at kitchen. Employee moved. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food in rice vinaigrette. Employee discarded container. Corrected On-Site

Basic - Ice scoop handle in contact with ice in ice machine. Employee properly stored Corrected On-Site