Ginza Japanese Buffet

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 – 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.