GANZO

Violations (10)

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fish eggs 57F, Wahoo 47F in top of flip top cooler at sushi station . Food being held less than 4 hours . Employee removed to acceptable cooler .

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fish eggs 57F, Wahoo 47F in top of flip top cooler at sushi station . Food being held less than 4 hours . Employee removed to acceptable cooler . **Corrective Action Taken** **Repeat Violation**

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...cooked sesame chicken 55F tightly stored with covered in reach in cooler . Per manager food was cooked yesterday. Stop sale issue . Employee discarded food.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...cooked sesame chicken 55F tightly stored with covered in reach in cooler . Per manager food was cooked yesterday. Stop sale issue . Employee discarded food.

  High Priority

• 12A-12-4CriticalCorrected on site

  Employee switched from working with raw food to ready-to-eat food without washing hands....employee prepping raw chicken with gloves and then handle cleaned plate , bowl without changed gloves washing hands. Employee washed hands after discussion. Rewashed utensils .

  High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands....employee prepping raw chicken with gloves and then handle cleaned plate , bowl without changed gloves washing hands. Employee washed hands after discussion. Rewashed utensils . **Corrected On-Site**

  High Priority

• 09-01-4CriticalCorrected on site

  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 touched Seared fish to check temperature. Employee washed hands , putting gloves after discussion.

  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 touched Seared fish to check temperature. Employee washed hands , putting gloves after discussion. **Corrected On-Site**

  High Priority

• 14-86-1CriticalCorrected on site

  Non-food grade paper/paper towel used as liner for food container in multiple fish eggs containers , green sprouts at sushi station. Manager removed

  High Priority - Non-food grade paper/paper towel used as liner for food container in multiple fish eggs containers , green sprouts at sushi station. Manager removed **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...cooked sesame chicken 55F tightly stored with covered in reach in cooler . Per manager food was cooked yesterday.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...cooked sesame chicken 55F tightly stored with covered in reach in cooler . Per manager food was cooked yesterday.

  High Priority

• 31A-11-4Corrected on site

  Handwash sink used for purposes other than handwashing...stored scrubs , sponge in handwashing at sushi station . Employee removed .

  Intermediate - Handwash sink used for purposes other than handwashing...stored scrubs , sponge in handwashing at sushi station . Employee removed . **Corrected On-Site**

  Intermediate

• 12A-03-4

  Employee washed hands in a sink other than an approved handwash sink...employee washed hands in three compartment sink at dishwashing area.

  Intermediate - Employee washed hands in a sink other than an approved handwash sink...employee washed hands in three compartment sink at dishwashing area.

  Intermediate

• 31A-09-4

  Handwash sink not accessible for employee use at all times....blocked by tall cutting board , strainer and other tools at dishwashing area.

  Intermediate - Handwash sink not accessible for employee use at all times....blocked by tall cutting board , strainer and other tools at dishwashing area.

  Intermediate

• 14-01-5Corrected on site

  container with no handle used to dispense food in ginger dressing in reach in cooler . Employee removed container

  Basic - container with no handle used to dispense food in ginger dressing in reach in cooler . Employee removed container **Corrected On-Site**

  Basic