- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats, fried foods and numerous items in walkin cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken skewers in shallow pan on buffett , switched pan to deeper and heated up, Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. hot foods covered while cooling in walkin , PIC states not the process , Corrected On Site.
- Critical. Grill station not provided with with enough proper dispensing utensils. tongs used for chicken ,beef and seafood , added more, Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken over RTE in walkin cooler, Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee slicing cooked calamari at cookline, put on gloves, Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. spoon in seafood salad in walkin , Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves , Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sushi bar, Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS Sponge on cookline, Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Equipment and utensils not properly air-dried. wet stacking
- Critical. Vacuum breaker mising at hose bibb. at mop sink
- Missing drain plug at dumpster.
- Observed open dumpster lid.
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12/08/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. SALMON Repeat Violation. Corrected On Site.
- Critical. Establishment not maintaining shellstock tags for 90 days. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. melon, crab salad and garlic, moved to walkin cooler,less than 4 hours. Corrected On Site. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. hot foods on buffet, reheated and explained to PIC about use of deep pans. eggrolls ,chicken , shrimp, less than 4 hours.Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food thawed in standing water. beef in 3 comp sink. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over pork, walkin freezer . Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs and scallops over RTE foods in reachin cooler cookline . Corrected On Site.
- Critical. Observed food stored on floor. boxes of salmon kitchen . Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. crab in walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area.wontons in walkin freezer .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar and rice buckets. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee making wontons, put on gloves. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. glove change without washing hands. Corrected On Site. Repeat Violation.
- Critical. Observed employee eating in a food preparation or other restricted area. all kitchen staff
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS scrub pads used for woks on cookline .
- Critical. Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 PPM
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times. blocked by buckets and boxes, kitchen . Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. used as dumpsink near dishmachine . Corrected On Site.
- Observed non-bagged garbage in dumpster. rice, fish boxes.
- Observed dumpster overflowing garbage.
- Observed garbage on the ground and/or pad around dumpster.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.walkin cooler and freezer .
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4/6/2010 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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4/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. SALMON Corrected On Site.
- Critical. No oyster warning sign with required language provided.
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI ON SUSHI BUFFET NOT BEING HELD AT 41 DEGREES F OR BELOW REVIEWED "TIME AS PUBLIC HEALTH CONTROL" & FILLED OUT FORM Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. HOT FOOD IN SHALLOW PANS ON BUFFET NOT MAINTAINING AT 135 DEGREES F OR ABOVE , MOVED TO DEEP PANS Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW PORK
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. IN 3 COMPARTMENT SINK
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. CHANGED GLOVES WITHOUT FIST WASHING HANDS
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed reuse of single-service articles. PLASTIC OVER BAMBOO SUSHI ROLLER CHAED EVERY 2 DAY'S MUST BE CHANGED AFTER EACH USE
- Critical. Hand sink missing in food preparation room or area. SINK REMOVED TO REPAIR ALTERNATIVE HANDWASH ONLY SINK MUST BE UTILIIZED UNTIL REPAIRED
- Critical. Handwash sink not accessible for employee use at all times. KITCHEN
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1/6/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. No professional hygiene and/or foodborne illness training provided. 60 DAY'S TO OBTAIN
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7/30/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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