NEW GINGER

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef over container of breaded chicken. Walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees drink above reach in cooler. Operator removed items. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Item inside walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water in kitchen.

Basic - Bowl or other container with no handle used to dispense food. Rice bins in kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken over container of cut cabbage inside walk in cooler. Operator placed items correctly. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs 79f ambient air less than 4hrs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls 59f, cut cabbage 64f, dumplings 63f held less than 4hrs Operator iced down items. Corrective Action Taken Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve turned off at hand washing station kitchen. Operator turned valve back on.

Basic - Bowl or other container with no handle used to dispense food. Container inside rice bins in kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside white upright reach in cooler in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Wrapped beef inside prep sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken over breaded chicken inside walk in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs ambient air 65f less than 1hr. Operator placed items in reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Following items held inside reach in cooler next to steam table in kitchen. wonton 54f, spring rolls 51f held less than 4hrs

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp inside standing water in back kitchen. Operator placed item in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Sugar container in back kitchen.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2023-04-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2023-04-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Next to walk in cooler entrance. - From follow-up inspection 2023-04-10: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - From follow-up inspection 2023-04-10: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. - From follow-up inspection 2023-04-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - From follow-up inspection 2023-04-10: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Chicken inside standing water back kitchen. - From follow-up inspection 2023-04-10: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. - From follow-up inspection 2023-04-10: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shelled eggs over egg rolls.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station on cook line. Operator placed paper towel at station.

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

Intermediate - No soap provided at handwash sink. Hand washing station on cook line.

Basic - Bowl or other container with no handle used to dispense food. Container inside rice bin kitchen.

Basic - Ceiling tile missing. At entrance of walk in cooler.

Basic - Employee eating in a food preparation or other restricted area. Employee meal inside walk in cooler placed above items.

Basic - Equipment in poor repair. Gaskets in reach in coolers kitchen.

Basic - Food stored on floor. Multiple items inside walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between reach in cooler and hot holding station.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler next to rice warmer kitchen.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 45f less than 30 minutes

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

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops for uncooked rice in kitchen

Basic - Employee eating in a food preparation or other restricted area. Employee drink on prep table in back of kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at server station.

Basic - Food stored on floor. Observed raw beef on floor in walk in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in walk in freezer. No contact with food observed.

Basic - Stored food not covered. Various containers of cut vegetables not covered in walk in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing in standing water. Operator moved to walk in cooler during inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed frozen items in upright reach in freezer. Raw beef, over container of ice cream.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dumplings 58f on cook line, less than 4hrs.

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed operator touching dumpling with bare hands after explaining temperatures of dumplings.

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. Observed open container placed on top of reach in cooler on cook line. Operator removed employee container from line. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer back kitchen.