GINZA

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially reduced oxygen packaged tuna not removed from it package prior to defrosting Operator willingly disposed of the product.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in a toaster oven: Salmon (104F - Hot Holding) Operator states it had been there for approximately 1hr. Informed the operator that hot food cannot be below 135F. Operator decided to place it in a cooler. Corrective Action Taken

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. Observed commercially reduced oxygen packaged tuna not removed from it package prior to defrosting Operator willingly disposed of the product. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks improperly stored on the cook line. Operator removed them. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee lunch stored in a customer cooler without being labeled. Operator removed it. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths left on the counters of the cook line. Operator made a sanitize bucket and placed them inside. Corrected On-Site

Basic - - From initial inspection : Basic - Dumpster rusted out on bottom. Observed fathering dumpster rusted out on the side. Warning - From follow-up inspection 2026-02-20: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed a package of raw chicken stored on top of a box of vegetables in the walk in cooler. Operator removed it. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over wonton wraps in the walk in cooler. Operator removed the beef. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a container of Wd40 stored next to mustard powder in the dry storage area. Operator removed it. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed their hand wash sink out of soap. Operator placed more there. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed their cook line cutting boards heavily grooved.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in the walk in cooler. Operator removed the chicken. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee phones stored above the cook lien and observed a bag stored on top for their soda boxes. Operator removed the items. Corrected On-Site

Basic - Food stored on floor. Observed a container of onions and a bag on carrots stored on the floor of the walk in cooler. Operator placed them on shelves. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a in use knife between equipment on the cook line. Operator removed the knife. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed them thawing fish on a counter. Operator placed the fish into the walk in cooler. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Observed raw fish stored over unwashed cabbage in the walk in cooler. Warning - From follow-up inspection 2024-09-17: Observed raw fish stored over unwashed carrots in the walk in cooler. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed to the left of the cook line and in the make table respectively: Shrimp (70F - Cold Holding); Chicken (50F - Cold Holding). Operator stated the shrimp had been out for approximately 1 hr and placed it in the walk in cooler. Operator stated the chicken had been out for appointment 1hr and put half of the overflowing container into the walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-09-17: Observed in the make table: Chicken 47F cold holding, Shrimp 48F cold holding. Operator stated it had been there for approximately 3 hrs. Operator placed the items in the walk in cooler. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards in the kitchen. Warning - From follow-up inspection 2024-09-17: Time Extended

Intermediate - - From initial inspection : 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. Observed some expired food handler trainings: B Chen. W Jang, H Wang. Warning - From follow-up inspection 2023-10-02: Time Extended

High Priority - Container of medicine improperly stored. Observed medicinal cream stored above food line. Operator removed medicine. Corrected On-Site

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. Observed no big 6 chart or knowledge. Handed the operator a copy of the big 6 to post. Corrected On-Site

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. Observed no vomit clean up plan. Gave operator a copy to post. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink filled with dishes in the kitchen. Operator removed dishes from sink. Corrected On-Site

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. Observed no signed agreements. Had operator sign an agreement copy and emailed him more. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrective Action Taken Repeat Violation

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: H Wang, W Jiang, B Chen, Z Chen, etc.

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining multiple food contact shelves in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling vents in the kitchen with grease build up.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phones store above the cook line with food. Operator removed phones. Corrected On-Site

Basic - Food stored on floor. Observed oil stored on the floor of the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light in the dry storage area not shielded.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed hammers and drills stored with food in dry storage. Operator removed equipment. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed dust build up on the walk in cooler fan covers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping clothes stored on cutting boards between uses. Operator placed cloths in a sanitizer bucket. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken, shrimp and beef over cut and prepared vegetables and sauces. Repeat 9-7-22 Repeat Violation Admin Complaint

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. See stop sale. Observed fried shrimp, chicken and vegetables at prepared 1 hour prior as per operators statement not time marked. Observed operator instructed employees to time mark all items. Corrected On-Site

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. Corrective Action Taken

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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 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. Email operater Employee Health Agreement Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Operator could not locate current Time as a Control sheet. Email operater new Time as a Control sheet. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken, fish, beef and dumplings all prepared onsite more then 24 hours prior as per employee statement not date marked.

Basic - Cardboard used to line food-contact shelves at cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees beverage cups on shelves above food at cooks line.

Basic - Food stored on floor. Observed cases of soda and old jugs on floor in dry storage. Observed assorted cases of food on floor in Walk-in freezer and Walk-in cooler. Repeat 9-7-22 Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken not in original containers over shrimp dumplings. Employee moved chicken. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tempura shrimp sitting out of refrigerator at 48F. Employee stated shrimp was out for approximately 30 minutes. Employee placed shrimp in Walk in freezer to cool back down. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored in Hand wash sink. Employee removed container. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in rear of kitchen. Employee placed towels at sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed deli container used as scoop in rice bin. Employee removed scoop. Corrected On-Site

Basic - Food stored on floor. Observed numerous containers of food stored on floor throughout premises. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed carpentry tools stored next to food in dry storage area. Employee removed tools. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled. Employee labeled sugar. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards on cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Warning - From follow-up inspection 2022-01-25: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen Warning - From follow-up inspection 2022-01-25: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over sliced cucumbers in walk in cooler. Employee moved eggs. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled on cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed food pan stored in hand wash sink in kitchen. Employee removed container. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in rear kitchen area. Employee replaced towels. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed numerous containers of food on floor in walk in cooler and walk in freezer. Employee moved food to shelves. Corrected On-Site Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed household tools stored with food in dry storage area. Employee removed tools. Corrected On-Site

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs in walk in cooler stored over raw broccoli. Employee moved eggs. Corrected On-Site Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled throughout kitchen and sushi area. Priority: Intermediate

Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed pans stored in hand wash sink. Employee moved pans. Corrected On-Site Priority: Intermediate

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink. Employee replaced towels. Corrected On-Site Priority: Intermediate

Basic - Observed: Food stored on floor. Observed bucket of onions stored on floor in walk in cooler. Employee moved onions. Corrected On-Site Priority: Basic

Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood surfaces soiled with grease. Priority: Basic

Basic - Observed: Working containers of food removed from original container not identified by common name. Observed containers of sugar and rice not labeled in rear of kitchen. Employee labeled food. Corrected On-Site Priority: Basic