GOCHI JAPANESE KITCHEN Inspection – November 1, 2024

High Priority 3

#8High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooked seasoned items in flour then washed hands with gloves on.

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per manager less than 4 hours manager moved to walk in freezer for quick chill. Raw shrimp (45F) **Corrective Action Taken**

Corrective Action Taken

#10High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. Grease lift store on rack in dry storage next to seasonings. Manager removed. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting boards on prep table on cook line

Basic 7

#1Basic22-20-5

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

#2Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#3Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Pans on dish rack in ware washing area.

#4Basic08B-38-4

Basic – Food stored on floor. Bottles of cooking oil on floor Salt on floor in dry storage

#5Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. On oven door in the kitchen. Manager removed. **Corrected On-Site**

Corrected On-Site

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers in the kitchen Exterior reach in cooler in the kitchen

#7Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen

Florida Food Watch