Ginza

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 – 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.