GINZA JAPANESE RESTAURANT

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in dirty water in cook line, water temperature tested is 77F, operator removed the utensils to dish washing. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above miso pasty in walk in cooler, operator removed the chicken to bottom

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in sushi bar

Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaging food preparation. Discussed with operator and he put hat on Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small toast oven interior grease buildup

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage above cooked vegetables in walk in cooler. Operator removed unwashed cabbage to bottom

Basic - Utility lines are unnecessarily exposed. Hole in the wall under hand sink in kitchen. Water pine exposed Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep cooler in kitchen Warning - From follow-up inspection 2025-10-31: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled under triple sink drainage area. Warning - From follow-up inspection 2025-10-31: Time Extended

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

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.

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

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

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Siting in water at 72 degrees on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat miso in walk in cooler employee removed to proper storage Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee eggs walk in cooler next to restaurants food Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes by sushi bar Repeat Violation

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation - From follow-up inspection 2024-05-02: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White board on main cooks line - From follow-up inspection 2024-05-02: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored on shelf above unwashed lettuce in walk-in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked Beef (46F - Cold Holding) packed on ice in reach-in cooler at sushi case. Operator stated case is currently down and they have ordered new one. Operator stated item had been in cooler for less than 4 hours. Operator moved to another cooler. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing on splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard soiled with accumulation of food debris.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored in dry storage products used as a scoop. Repeat Violation

Basic - Floor soiled/has accumulation of debris throughout kitchen underneath equipment and along base of walls. Floor heavily soiled behind cook line with grease and food debris.

Basic - Hole in or other damage to wall near warewashing are and mop sink area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters and hood system soiled with an accumulation of grease.

High Priority - Raw animal food stored over or with unwashed produce.employee raw shelled eggs over unwashed produce walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient air temperature of 48f Walk in cooler Cold holding: cream cheese 47 f imitation Krab 47 f. Operator moved to freezer. 2nd Temps 43 f Other temperature control safety items in ambient cooling stage walk in cooler. Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cook squid reach in cooler by walk in cooler.

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.provided by email 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. Provided by email Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sushi area operator fixed on site. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Rice bin.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food mixed with restaurant foods in walk in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall by dish machine Repeat Violation

High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator went to walk in cooler then back to food prep no hand wash. Warning - From follow-up inspection 2023-01-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan from 2006. Warning - From follow-up inspection 2023-01-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Packaged food not labeled as specified by law. No items labeled Warning - From follow-up inspection 2023-01-26: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2023-01-26: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Warning - From follow-up inspection 2023-01-26: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout entire kitchen soiled Warning - From follow-up inspection 2023-01-26: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall by dish machine broken Warning - From follow-up inspection 2023-01-26: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2023-01-26: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Miso soup covered was cooked at 8:30 pm at 46 F at 1:00 pm , broth 46 F cooked at 8:30 pm previous night at 46 F at 1:00 pm in walk in cooler -reviewed proper cooling procedures and methods with manager - manager discarded

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Miso soup covered was cooked at 8:30 pm at 46 F at 1:00 pm , broth 46 F cooked at 8:30 pm previous night at 46 F at 1:00 pm in walk in cooler

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine at dish machine , ran twice. Operator set up triple sink and will use the triple sink until the dish,achine is in good working order Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork individually wrapped stored over cooked vegetables in reach-in freezer. Discussed with operator rearranged food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts at 46 F , seafood 45 F in walk in cooler - operator voluntarily discarded sprouts , seafood 39 F Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of cold food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food for sushi rice.

Basic - -Cove molding at floor/wall juncture broken/missing in back kitchen area -Hole in or other damage to wall in back kitchen and dish washing areas -Ceiling tile missing around hot water heater Repeat Violation

Basic - -Interior of toaster oven has accumulation of black substance/grease/food debris at cook line - soiled interior of ice machine in back kitchen Repeat Violation

Basic - -Wall soiled with accumulated grease, food debris, and/or dust in kitchen and dish washing areas - floor soiled in back kitchen areas Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Soiled top area of dish machine

Basic - Bowl or other container with no handle used to dispense food. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas at back cook line

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm chlorine when tested twice, operator set up triple sink . Operator scheduled service . Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food - employee preparing sushi while wearing a watch

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled handles of oven and toaster oven -Soiled sides of cooking equipment -soiled shelves at cook line and walk in cooler -dusty table fan at cook line and soiled walk in cooler fans

Basic - Stored food not covered. Prepped washed opinion and container of ice tea not covered in walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. - thawing seafood at room temperature in back kitchen area- discussed with operator the proper thawing methods- operator then placed seafood in cold running water at sink Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses - Wet clothes on counter in back kitchen and front sushi bar areas. Operator set up a sanitizing bucket and placed towels in solution Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed Warning - From follow-up inspection 2022-04-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk in cooler marked Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Walls and cove in kitchen damaged, ceiling in kitchen damaged. Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors walls and ceiling throughout kitchen soiled. Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All exterior of ovens and equipment have a heavy layer of grease on them Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Warning - From follow-up inspection 2022-04-06: Time Extended