Ginza Ramen & Grill

Year by year

Inspections

1. Mar 25, 2026 30 Day Routine · 5 priority, 5 priority foundation, 3 core
   • Serious Priority Corrected on site

     HANDWASHING PROCEDURE - MINIMUM 20 SECONDS

     Person in charge observed not cleaning hands for at least 20 seconds. Person in charge spent less than 10 seconds washing their hands.

     Correction: Train food employees in proper handwashing techniques. Action Taken: Person in charge instructed to wash hands for a minimum of 20 seconds.

     Code 2-301.12 (A)

   • Serious Priority Corrected on site

     WHEN TO WASH

     Person in charge observed handling raw chicken and then changing gloves without washing hands in between before preparing to handle ready to eat food (prepared ramen).

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Person in charge instructed to wash hands and don new gloves.

     Code 2-301.14

   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Person in charge observed touching cooked chicken breast with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Action Taken: Person in charge instructed to discard cooked chicken and to not contact ready-to-eat foods with their bare hands.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw chicken and raw beef observed being stored above sauces and mushrooms in the two-door reach in cooler.

     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. Action Taken: Person rearranged cooler storage so that raw chicken and raw beef were not being stored above ready to eat foods.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     1. Raw shell eggs were observed sitting out at ambient temperature at 66.9°F next to the cook line. Person-in-charge said they had been there for an hour. 2. A case of raw shell eggs were observed sitting on the floor in the kitchen near the receiving door. Person-in-charge said they had been there since yesterday.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: 1. Raw shell eggs near the cook line were moved to the cooler. 2. The case of raw shell eggs was discarded.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Cooked pork belly and cooked corn in the prep cooler and upright cooler 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 Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Both handwashing sinks in the kitchen are blocked (one by a trash can, and the other had plastic containers in the basin) and are unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition and accessible at all times to allow for frequent handwashing. Action Taken: Person in charge moved items in and in front of handwashing sinks so they were accessible for handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at basement bathroom handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at basement bathroom handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Breading for coating chicken breasts was observed to be uncovered on the lower shelf of a prep table.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Two wiping cloth used for wiping surfaces were observed being stored on prep cooler cutting boards (one front of house, one in the kitchen).

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     A box with a bag of red onions was observed being stored on the floor in the kitchen area.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

2. Mar 25, 2026 Special Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved Certified Food Protection Manager Certification through an ANAB-CFP Accreditied Program or Food Safety for Small Opererator (recertification) course. Visit: www.milwaukee.gov/cfm for more information or call 414-286-8327. Post the certificate in the food establishment within 90 days.

     Code 12-201.11 (A) (1)