RED GINGER ASIAN BISTRO

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine , three compartment sink and sanitizer bucket. Warning - From follow-up inspection 2025-10-27: Will be reviewed at next unannounced inspection. Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2025-10-27: Observed same. Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At cook line , left flip top cutting board has marks and is no longer cleanable. Warning - From follow-up inspection 2025-10-27: Observed same. Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handles raw beef then handled clean utensils without first washing hands and changing gloves. Reviewed proper hand washing procedures. Employee washed hands then changed gloves Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline egg rolls (90F - Hot Holding); cooked chicken (70F - Hot Holding). Items hot holding under no temperature control. Per operator items hot holding less than 4 hours. Operator placed items on stove top to reheat to 165 Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Left flip top,cooler- At 1:20pm portioned raw shrimp 46F ambient cooling for 15 minutes to 47F at 2:00pm 2. At 1:20pm raw beef 45F ambient cooling for 15 minutes to 45F at 2:00pm. At this rate proper cooling to 41 F in four hours will not occur. Operator placed food on ice to quick chill Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on right flip top cutting board. Employee moved drink Corrected On-Site

Basic - Equipment in poor repair. Front two door cooler doors do not fasten fully closed

Basic - Food stored on floor. Container of raw chicken stored on floor. Operator elevated

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between right flip to cooler and fridge Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in two door cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with grease

High Priority - Dented/rusted cans present. See stop sale. Dented can of water chestnuts see stop sale

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed carrots in walk in cooler. Operator separated Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw liquid eggs over ready to eat sauce. Operator separated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Left flip top cooler raw beef (42-58F - Cold Holding). Per operator food in cooler for less than four hours. Observed food overfilled in unit. Food not prepared or portioned today. Operator placed access food in other cooler to cool. 2. Right flip top cooler; cooked chicken (53F - Cold Holding). Observed food in shallow holding unit and overfilled. Advised operator to put food on ice or get deeper container to hold food at proper temperature. Operator put food on ice to quick cool. Food not prepared or portioned today Corrective Action Taken

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided hand out. Operator filled out on site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee beverage on prep table. Operator removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food with sellable food in two door reach in cooler. Operator removed food

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between flip top cooler and stand up cooler. Operator removed Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with slice bamboo shoots stored in dry storage area. Operator informed and a stop sale issued.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw ground pork stored over mixed vegetables in true freezer. Operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed rice noodles cold held at 48°F at cookline. Per operator, item transfer to unit 45 minutes prior to inspection. Operator placed noodles on ice bath for quick chill. Corrective Action Taken

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. Repeat Violation Admin Complaint

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager arrived during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine. Repeat Violation Admin Complaint

Basic - Carbon dioxide/helium tanks not adequately secured. -Observed c02 tank in prep area not secured. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. -Observed soiled cardboard boxes used to line walk in cooler shelves. Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed. Operator print and post license. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drinks stored on food preparation table. Operator relocate drinks.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone and air phone stored on food preparation table.

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

Basic - Food stored on floor. -Observed cases and containers with various food items stored on dry storage floor. Repeat Violation Admin Complaint

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed several in-use wet wiping cloth at prep station not stored in sanitizer solution.

Intermediate - Equipment drain line draining into handwash sink. -Observed sushi cooler waste water line draining in handwash sink.

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. A poster has been given to the operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. -Observed accumulation of deep stains on cutting board at cookline. Repeat Violation

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of heavy mold like substance buildup inside ice machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. -Observed soiled cardboard boxes used to line walk in cooler shelves.

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

Basic - Food stored on floor. Observed cases with produces stored on dry storage floor. Corrected On-Site Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of old food residue buildup on walls throughout kitchen.

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. -Observed raw chicken stored over mixed vegetables and orange juice in true freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee wash utensils in hand wash sink at prep station. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken stored in walk-in cooler. Per operator, chicken was cooked on 09/15/2022. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Observed several food containers in dishwashing area not stored in a protected manner.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. -Observed bag with onions and container with cooking oil stored on dry storage floor. Repeat Violation

Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth not stored in sanitizer solution between uses at cookline.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed no time mark on on cooked chicken held using time as a public health control. Operator determined that the chicken was cooked 5 minutes prior to the inspection. Evidence by chicken temps at 177 degrees Fahrenheit. Operator correctly time mark cooked chicken. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed pork dumplings hot held at 109-122 in kitchen. Per operator, dumplings were cooked 1.5 hours prior to the inspection. Operator reheat dumplings to 169 degrees Fahrenheit. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink at sushi bar. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used as dump sink, evidence by large food particles found inside sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked chicken and ribs stored in walk in cooler. Per operator, both items were cooked on 12/6/2021. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line nonfood-contact shelves. -Observed cardboard used to line walk in cooler shelves. Repeat Violation

Basic - Food stored on floor. -Observed various food items stored on dry storage floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed buildup of foreign materials on can opener holster.

Basic - Objectionable odors in bathroom or other areas of the establishment. -Observed a objectionable odor in employee restroom.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Observed employee drinking water stored in true freezer. Manager discarded at will. -Observed employee drinking from a open container in food preparation area. Repeat Violation

High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Observed raw shell stored over cut vegetables. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash his hands in 3 compartment sink.

Intermediate - Equipment drain line draining into handwash sink. -Observed drain line from sushi cooler draining in hand wash sink at sushi station. -Observed equipment stored inside hand wash sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Kuo Kim returned during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed cooked ribs and chicken stored in walk in cooler not date mark. Per operator, both items were cooked on 08/30/2021.

Basic - Cardboard used to line nonfood-contact shelves. -Observed cardboard used to line walk in cooler shelves.

Basic - Employee eating in a food preparation or other restricted area. -Observed employee drinking from a open container on cook line. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drink stored in true freezer next to Restaurant foods not identified.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. -Observed container with soy sauce stored on kitchen floor. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing at room temperature in kitchen. Operator removed and stored in walk-in cooler. Corrected On-Site

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