Ginza Hibachi, Sushi, Poke
12801 Midway Rd #505, Dallas, TX 75244 · 75244 · Restaurant
Passed all 8 inspections — critical violations noted
2024-01-05 Pass Routine 3
*36 Cloths in-use for wiping between uses stored
store wet wiping cloths/towels in sanitizer bucket
*28 Date marking > 24 hrs,on site,temp 41F
Date mark items in the Reach in Cooler and dispose within 7 days or use by date on label
*42 Floors/walls/ceiling/nonfood dirty
clean floor under 3 compartment sink
2023-06-23 Pass Routine CRITICAL 4
*39 Store equipment & utensils - avoid contamination
properly store utensils
*24 Food Labeling- with common name of the food
label squeeze bottles
*29 Food thermometers provided and accessible
provide thermometers for RIC
*42 Floors/walls/ceiling/nonfood dirty
clean floor
2022-12-17 Pass Routine CRITICAL 8
*24 Food Labeling- with common name of the food
Label all squeeze bottles with common name.
*18 Toxic items storage adjacent to food/utensils
Windex hanging on food shelf.
*39 Store all equipment & utensil covered or inverted
Invert single service items.
*22 Accredited food handler certificate - 60 days
All food handlers must be trained in food safety.
*42 Dirty nonfood contact surfaces
Food and debris found behind grill. Detail and deep clean exterior of the RIC, 3-doored compartment.
*28 Original cont. of RTE/PHF/Day1= day of opening
All RTE foods must have use by date.
*06 Time as PHC: Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded 4 hours
Sushi rice must have time stamp on the container(stored out of temperature).
*32 Equipment and Utensils Multiuse Materials durable
White grocery to-go bags are not approved materials for food storage.
2022-04-07 Pass Routine CRITICAL 4
*41 Food storage containers, identified with common name of food.
*36 Cloths in-use for wiping between uses stored
*10 Clean Sight and Touch
Interior of freezer
*02 Cold Hold (41øF/45øF or below)
2021-10-27 Pass Routine CRITICAL 6
*10 Clean Sight and Touch
Interior of freezer
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
*18 Use toxic according to manufacturer direction
chlorine conc. in water is too strong
*42 Dirty nonfood contact surfaces
Keep exteriors of food storage containers clean
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*28 Date marking > 24 hrs,on site,temp 41F
2021-04-06 Pass Routine CRITICAL 6
*29 Sanitizing solutions, testing devices
*28 Date marking > 24 hrs,on site,temp 41F
*21 RFSM - Not On Site
*10 Sanitization after Cleaning
*20 Grease Trap Tickets
*29 Cold/hot hold unit thermometer easily viewable
2020-10-12 Pass Routine CRITICAL 8
*36 Cloths in-use for wiping between uses stored
*20 Grease Trap Tickets
*21 RFSM - Not On Site
*31 Handwashing lavatory - used for other purpose
Do not wash thermometer in hand sink
*10 Chlorine sanitizer concentration, minimum temp.
*44 Trash can provided for papertowel waste
*29 Sanitizing solutions, testing devices
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw meat over sauce in reach in cooler
2020-04-21 Pass Routine CRITICAL 6
*41 Food storage containers, identified with common name of food.
*10 Food thermometer cleaned before use
*31 Handwashing lavatory - accessible
Food items blocking hand sink
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Do not store raw chicken above other food items. Do not store raw fish over cooked food.
*21 RFSM - Not On Site
*22 Handlers-Certificate Not On Site
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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