Red Ginger

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (50F - Cold Holding); pork (47,49F - Cold Holding); bean sprouts (52F - Cold Holding); chicken (50F - Cold Holding) items in reach in cooler at end of cooks line, cooler thermometer reads 60F, all items were moved into cooler less than 4 hours ago, operator placed ice in all items and technician arrived during inspection to fix cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-03-27: Shrimp 51, pork 52, bean spout 57. Technician had to bring part back to restaurant to fix today, cooler was just fixed per technician, operator stated he placed items on time, items have been in cooler for 2 hours. **Admin Complaint**

Adequate Handwashing Facilities Supplied and Accessible

Certified Food Manager Identification

Employee Health Policies Present

Proper Eating, Tasting, Drinking, or Tobacco Use

Required Records Available; Shellstock Tags/Labels

Food Received at Proper Temperature

Wiping Cloths Properly Used and Stored

Food Contact Surfaces Clean and Sanitized

Sewage and Wastewater Properly Disposed

Equipment Adequate to Maintain Product Temperature

Personal Cleanliness

Toilet Rooms Maintained

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hat on head then continued touching clean utensil handles by fryer.

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 cutting a pineapple in prep area no gloves or AOP.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and shrimp over sauce in walk in cooler, manager moved sauce above raw items. **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. 2 windex bottles next to Sriracha bottles under counter at sushi bar area, operator moved windex to the bottom. **Corrected On-Site**

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. Opened half and half cream opened yesterday no date mark. Operator dated. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dr. Pepper soda nozzle soiled. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Container and sponge in Handwash sink at sushi bar. Operator removed items. **Corrected On-Site**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at Handwash sink by Three compartment sink, operator stated when on the sink constantly drips, they have a new handle ordered to fix.

Basic - Bowl or other container with no handle used to dispense food. Black containers in cooked chicken bins in reach in cooler across from fryers.

Basic - Cloth used as a food-contact surface. Apron directly on top of asparagus in walk in cooler. Operator moved apron. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table by tempera batter on cooks line. Drink on shelf on cooks line above reach in cooler. **Repeat Violation**

Basic - Food stored on floor. Jug of oil on floor on cooks line. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. 1 pair on oven door handle.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoons handle directly in Togo container in reach in cooler at server alley. Manager removed spoon. **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board. Multiple on prep table in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sign not visible due to being taped on counter under Togo boxes by Handwash sink at sushi bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Coke soda nozzle backsplash. **Repeat Violation**

Basic - Uncovered food stored near sink exposed to splash. Ginger and wasabi containers near Handwash sink behind sushi bar area. Also bottles of sauces right next to hand sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari in reach-in cooler 45F. Manager stated door was opened often during lunch rush; placed in ice bath. **Corrective Action Taken**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on splitter at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine plate and interior sides soiled with black, mold-like substance. Knife-holder above three compartment sink soiled and rusty. Cutting board of reach-in cooler at kitchen entrance soiled and stained with dark, mold-like substance. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on wire shelf over potato starch. Employee moved. **Corrected On-Site** **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Watch, purse, phone, phone charger on shelf over food prep table at back of cook-line. Manager moved. **Corrected On-Site** **Repeat Violation**

Basic - Food stored on floor. Plastic jug of cooking oil on floor in kitchen. Employee moved to a shelf. **Corrected On-Site**

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 of dispensing container submerged in sugar and potato starch.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Plates of soda dispensing machine in bar area soiled. Hoods and filters on cookline. **Repeat Violation**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left on cutting board at kitchen reach-in cooler. Employee removed. **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw salmon and lobster tails over peas and carrots in small reach in freezer.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Operator stopped servers and spoke to them about proper hand washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server reach in cooler: yum sauce with milk (50F - Cold Holding) pitcher of sauce is constantly being pulled out of cooler during lunch time. Reach in cooler is running 41F or below, pitcher usually goes empty before lunch is over. Operator decided to add this item to the time as a public health control.**Repeat Violation** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Container of medicine improperly stored. Metal container of bottles of medicine on top shelf above reach in cooler on cooks line, operator moved to shelf above mop sink. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Holding lettuce in reach in cooler. Bulk dry storage items (cornstarch, flour)

High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2022. Operators tried to log in online during inspection.**Corrective Action Taken** **Corrective Action Taken** **Admin Complaint**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Carrot slicer on clean dish rack soiled. White plate inside ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, ear pods, and box of cigarettes on shelf above reach in cooler on cooks line. Employee moved items. **Corrected On-Site** **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. On cooks line, operator placed in a protected container. **Corrected On-Site** **Repeat Violation**

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cooked sauce cooling in buckets in front of walk in cooler with the spoons handle in sauce. Employees removed spoon. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and hood filters on cooks line. Reach in cooler gaskets soiled on cooks line. Backsplash on soda nozzles soiled.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Sliced beef thawing at room temperature on cooling rack in kitchen, employee placed beef in walk in cooler. **Corrected On-Site** **Repeat Violation**

Basic - Wet mop not stored in a manner to allow the mop to dry. The mop in the mop bucket with no water beside the mop sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth on cutting board at sushi station.

Basic - Wiping cloth sanitizing solution stored on the floor. Under prep sink, operator placed on shelf. **Corrected On-Site** **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Flour and cornstarch.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with coffee and spoon on sushi prep area, employees placed at the bottom. **Corrected On-Site** **Repeat Violation**