GINZA JAPANESE RESTAURANT Inspection – June 27, 2025

High Priority 1

#6High Priority09-01-4

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. Employee grabbed raw salmon for sushi bare hand and put the fish back into the cooler at sushi bare hand area. Discussion with manager to use a aop system if not wearing gloves.

Intermediate 1

#7Intermediate12A-03-4

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink discussed with kitchen manager the importance of hand washing

Basic 5

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.main cooks line

#2Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle inside rice container in storage area.

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 73 f employee removed

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the dish washing machine soiled

#5Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. White rice bin in storage room

Florida Food Watch