Ginza II

Year by year

Inspections

1. Feb 20, 2026 Re-inspection 2 · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement for steaks that can be ordered undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

2. Feb 13, 2026 Re-inspection 2 · 2 priority, 1 priority foundation, 3 repeat
   • Serious Priority Repeat

     FISH

     Fish is obtained from an unapproved source. Uneviscerated fish observed in freezer and cooler. Person in charge stated the fish are eviscerated in the kitchen and are for employee use only. At the time of re-inspection, whole, uneviscerated striped bass and fluke were observed in the kitchen. The person in charge provided an invoice for these items. The requirement for obtaining a variance to conduct fish evisceration within the establishment was discussed again. The person in charge stated the fish would be returned to the supplier and that only eviscerated fish will be purchased moving forward. The fish were placed in the freezer, wrapped, and clearly labeled "DO NOT USE."

     Correction: Remove uneviscerated fish from premises. A variance is required for the evisceration of fish in a retail food establishment.

     Code 3-201.14

   • Serious Priority Repeat

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Majestic bleach used in the food establishment is not approved. There is no EPA-registration number on the label.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement for steaks that can be ordered undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

3. Jan 29, 2026 Routine · 3 priority, 2 priority foundation, 1 core, 1 repeat
   • Serious Priority

     FISH

     Fish is obtained from an unapproved source. Uneviscerated fish observed in freezer and cooler. Person in charge stated the fish are eviscerated in the kitchen and are for employee use only.

     Correction: Remove uneviscerated fish from premises. A variance is required for the evisceration of fish in a retail food establishment.

     Code 3-201.14

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Chlorine sanitizer in the dish machine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Technician was called for service during the inspection. Use 4-compartment sink for sanitizing dishes and utensils until dish machine is properly sanitizing.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Majestic bleach used in the food establishment is not approved. There is no EPA-registration number on the label.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement for steaks that can be ordered undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in kitchen blocked with boxes and not accessible for hand washing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Boxes were moved to another location during the inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     FOOD CONTACT SURFACES - NON TCS FOOD - IMPROPER CLEANING

     Interior walls of ice machine not contacting TCS food are soiled.

     Correction: Clean utensil and equipment not contacting TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.

     Code 4-602.11 (E)

4. Nov 20, 2024 Re-inspection · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Cooked rice using time as a public health control for 4 hours is not properly marked or identified with a discard time.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

5. Oct 30, 2024 Routine · 1 priority, 3 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Prep cooler. Raw, sliced sweet potatoes were stored under container of raw chicken. Reach-in cooler: Containers of raw chicken and raw shell eggs stored above fresh produce.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. No contamination was observed. Food items were rearranged during inspection so that raw chicken and shell eggs were stored below fresh produce.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Cooked rice using time as a public health control for 4 hours is not properly marked or identified with a discard time.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Both hand washing sinks in the kitchen were blocked and unavailable for proper handwashing. There were dirty utensils in the basin of one hand washing sink and a food storage container in the other.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Hand washing sinks were unblocked during the inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying in the men's rest room.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Paper towels were provided in the men's rest room during the inspection.

     Code 6-301.12

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Spoons used to scoop cooked rice were improperly stored in container of stagnant, room temperature water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

6. Jun 8, 2023 Re-inspection · No items found

   No violations cited.

7. May 26, 2023 Routine · 3 priority, 5 priority foundation, 4 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Under counter cooler in kitchen. Fresh broccoli stored under raw chicken.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer for dish machine is not being used according to EPA registered label use instructions and is at 0 PPM. Wiping cloth solution was at 400 ppm chlorine.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. New container of sanitizer was connected to dish machine and bleach was added to wiping cloth solution.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Service sink faucet with hose attached is not provided with an air gap or backflow prevention device.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation

     WHERE TO WASH

     Employee observed washing hands in an unapproved sink. Employee washed hands in food prep sink.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Containers of hard boiled eggs throughout are not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Cooked sushi rice (not acidified) using time as a public health control for 4 hours is not properly marked or identified with a discard time.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing. One of the kitchen hand washing sinks was blocked with boxes and the other was blocked with a shelf.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Repeat Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in sushi bar area.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Container of soap was placed at handwashing sink.

     Code 6-301.11

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Single use containers were observed being reused.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Receptor drain below food prep sink observed to be heavily soiled with food matter, which could attract pests..

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     Faucet to 4-compartment sink is leaking and drain at kitchen hand washing is clogged. Sink was partially filled with water at time of inspection.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a hole or gap at bottom of exterior kitchen door which could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)