GINGER BISTRO

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/2024. Renewed during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken above unwashed mushrooms in walk-in cooler. Person in charge placed mushrooms above chicken. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed four reduced oxygen packages with labels indicating remove before thaw of ground salmon in reach in cooler, not removed from its reduced oxygen environment before being fully thawed. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sushi bar: tuna (48F - Cold Holding); escolar (50F - Cold Holding); cream cheese (47F - Cold Holding); salmon (45F - Cold Holding). Inside sushi bar coolers for less that 3 hours per person in charge. Person in charge moved fish into reach in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed two wonton soups (128-130F - Hot Holding) on steamer table for less than two hours per person in charge. Person in charge turned up knob to start reheating. Corrective Action Taken Warning

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. Provided written procedures and discussed with person in charge. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station sink blocked at wait station with sanitizer bucket. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels ad hand washing station by dish machine or hand washing station at wait station. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for time controlled sushi rice. Provided blank time control paper.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some front of house food employees hired for more than 60 days per person in charge missing proof of training.

Intermediate - Records/documents for required employee training appear to be falsified. Observed one food handler certificate written under pencil and dated for expiration in 2023 written over with pen and dated for expiration in 2024. Discussed with person in charge.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed sushi display cooler at 45-50F ambient air. Observed large amount of ice inside cooler. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed four reduced oxygen packages with labels indicating remove before thaw of ground salmon in reach in cooler, not removed from its reduced oxygen environment before being fully thawed. Repeat Violation Warning

Basic - Equipment in poor repair. Observed gaskets on sushi bar reach in cooler torn.

Basic - Floor soiled/has accumulation of debris. Observed floor throughout kitchen soiled with food debris. Repeat Violation

Basic - Hole in or other damage to wall. Observed wall water damaged by mop sink Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensil water (85F); after switch (172F - Hot Holding) Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line flip-top cooler, sushi reach in cooler, and walk-in cooler soiled with black/green mold like substance. Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed an objectionable sewage odor near grease trap under prep table. No visible sewage on ground. Discussed with person in charge.

Basic - Reuse of single-service or single-use articles. Observed reuse of single service bamboo leaves. Person in charge disposed of leaves.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket filled with dirty water.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Raw shell eggs over soup paste in walk-in cooler. Discussed with person in charge. 2) Raw chicken over ready to eat cooked chicken. Person in charge removed raw chicken. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-03-08: Items are still being rearranged. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi bar: left side cooler: tuna (45F - Cold Holding); salmon (44F - Cold Holding); white tuna (45F - Cold Holding); yellow tail (45F - Cold Holding); tilapia (44F - Cold Holding) person in charge states fish has been in cooler for One to two hours. Person in charge lowered thermostat of cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-03-08: Items are still in reach in cooler with ice cooling. Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer not set up while employee washing dishes in triple sink. chlorine 0ppm. Person in charge set up triple sink with chlorine at 100ppm

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes being washed in triple sink skipping sanitizer step. Immediately discussed with person in charge and employee. Person in charge set up three compartment sink and sanitizer. Person in charge rewashed food contact containers. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Unwashed scallions inside container of raw chicken wings. Person in charge voluntarily disposed of scallions. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Raw shell eggs over soup paste in walk-in cooler. Discussed with person in charge. 2) Raw chicken over ready to eat cooked chicken. Person in charge removed raw chicken. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Sewage/wastewater backing up through floor drains. Observed Floor drain under triple sink backing up on floor when triple sink is drained. Employees standing in backed up waste water on floor while washing dishes at triple sink. Observed Employees walking in waste water while getting ice from ice machine near triple sink. Person in charge has called service to come out from Jacksonville and is using drain cleaner on drain during inspection. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi bar: left side cooler: tuna (45F - Cold Holding); salmon (44F - Cold Holding); white tuna (45F - Cold Holding); yellow tail (45F - Cold Holding); tilapia (44F - Cold Holding) person in charge states fish has been in cooler for One to two hours. Person in charge lowered thermostat of cooler. Corrective Action Taken Repeat Violation Admin Complaint

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. Provided written procedures and discussed with person in charge. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some employee with altered food handler certificates have no additional proof of the employee reporting agreements. Provided employee reporting agreement and discussed with person in charge. Corrective Action Taken

Intermediate - Records/documents for required employee training appear to be falsified. Four Safe Staff certificates have had dates altered and or names altered. Some certificates have food handler names erased and new names written over top. Discussed with person in charge. Person in charge stated they will order more books and retrain employees.

Basic - Equipment in poor repair. Gaskets on low boy reach in cooler torn

Basic - Floor soiled/has accumulation of debris. Floor under equipment in kitchen soiled with waste water and food debris. Person in charge started having employee clean and mop floor. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets on low boy reach in cooler soiled with black/green mold like substance 2) white reach in cooler gaskets soiled with food debris. Repeat Violation

Basic - Outer openings not protected with self-closing door. Exterior door is not self closing or latching. Establishment must use dead bolt to keep door from opening.

Basic - Unclean building components, attachments or fixtures. Fans in walk-in cooler soiled with black/green mold like substance.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 1) Dishmachine chlorine at 0ppm. Sanitizer bucket was empty. Person in charge replaced with full bucket. Machine retested at 100 ppm Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 1) two racks of dishes ran through Dishmachine while at 0ppm chlorine. Person in charge changed empty sanitizer bucket and rewashed dishes. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. 1) raw beef stored above unwashed potatoes in walk-in cooler. Person in charge rearranged walk-in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) raw chicken over ready to eat sauces. Person in charge rearranged walk-in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) raw chicken over raw beef steaks in walk-in cooler. Person in charge rearranged walk-in cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) flip-top cooler: shrimp (46F - Cold Holding); raw chicken (50F - Cold Holding); corn (57F - Cold Holding); pork (56F - Cold Holding); hard boil egg (58F - Cold Holding); small reach in cooler: noodles (50F - Cold Holding); 2) lowboy reach in cooler: noodles (50F - Cold Holding) Person in charge had employees add ice to top section of cooler and placed all products from bottom section into walk-in cooler. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards soiled with food stains.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1) main flip-top cooler ambient temperature 56F 2) low boy reach in cooler ambient temperature 50F Person in charge had employees move items to walk-in cooler and called work order in on equipment. Repeat Violation Warning

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. 1) open Red Bull drink in reach in cooler above food. Person in charge threw away. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. 1) Floors in kitchen soiled with food and trash debris.

Basic - Food stored on floor. 1) frozen case of fish on walk-in freezer floor. Person in charge moved to shelve. 2) bad n box on floor near soda machine. Person in charge had employee place on shelf. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Gaskets on walk-in cooler, flip-top cooler soiled with black/green mold like substance. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0ppm chlorine. Had person in charge set up triple sink with bleach at 100ppm. Person in charge was able to get dishmachine to 100ppm by end of inspection. Corrective Action Taken Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed gloves on when inspector arrived while prepping food. No hand wash. Discussed with employee and person in charge. Employee washed hands without soap. Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together under water for less than 5 seconds. No soap was used. Discussed with person in charge. Warning

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. Employee touched clothes with bare hands and handled clean dishes without hand wash. Discussed with employee and they washed hands. Corrected On-Site Warning

High Priority - Employee washed hands with no soap. Employee rubbed hands together for 5 seconds and didn't use soap. Discussed with person in charge. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes from Dishmachine not sanitized. Person in charge ensured employee rehashed and sanitized at triple sink. Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed produce in walk-in cooler. Person in charge reorganized walk-in cooler. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over top ready to eat soup in walk-in cooler. Person in charge reorganized walk-in cooler. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 9 raw shell egg (80F - Cold Holding) left on cook line. See stop sale.. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used same gloves cutting raw chicken to cutting raw beef to prepping raw shrimp. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 9 raw shell egg (80F - Cold Holding) left on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (61F - Cold Holding) left on cook line person in charge placed in walk-in cooler. Main prep flip-top cooler top cooler: cooked pork,cooked corn,cooked greens,raw shrimp,rice (54F - Cold Holding). Ambient cooler 54F. Person in charge moved items to walk-in cooler. Placed ice on items. Sushi bar:; raw salmon x2 (45F-54F); raw tuna (45F - Cold Holding); yellowfin (47F - Cold Holding); albacore (48F - Cold Holding) items placed in reach in cooler. Ambient temperature of bar sushi cooler 40F Corrective Action Taken Warning

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. Employee was cutting raw beef,chicken, and preparing shrimp barehanded. Both hand washing station in kitchen had no soap and towels. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing station sink near triple sink has equipment in front and inside sink preventing use. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing station sink in seating area for wait staff used to fill soap bucket. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing station at front entrance of kitchen and at triple sink no towels. Person in charge added to hand washing station sink near front of kitchen. Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink. Hand washing station at front entrance of kitchen and at triple sink no soap. Person in charge added to hand washing station sink near front of kitchen. Corrective Action Taken Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge indicated they place food on time but could not locate written procedures.

Intermediate - Non-pitting surface rust on food-contact equipment. Bottom of prep table where food is stored is rusted and pitted.

Basic - Bowl or other container with no handle used to dispense food. Single service container used for bread crumbs and flour. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Main flip-top cooler top cooler near cook line has ambient temperature of 54F.

Basic - Equipment and utensils not properly air-dried. Employee using wet cloth to dry dishes after dishmachine. Discussed with employee and person in charge. Employee stopped using cloth. Corrected On-Site

Basic - Food stored in undrained ice. Raw shrimp stored in undrained ice on prep table. Person in charge removed from ice and placed in walk-in cooler. Corrected On-Site

Basic - Food stored on floor. Carrots stored on floor in walk-in cooler. Person in charge placed on shelf. Corrected On-Site

Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Cutting board and prep table not sanitized between raw chicken and raw beef. Discussed with person in charge. Warning

Basic - Ice scoop handle in contact with ice. Wait station ice scoop handle touching ice. Employee removed scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Working containers of flour,bread crumbs,rice, and sugar soiled with food debris.

Basic - Time/temperature control for safety food thawed in an improper manner. Establishment thawing raw pork, chicken, duck, beef, shrimp in standing non-drainable water. Without running water and at room temperature. Person in charge removed all products from triple sink and placed in walk-in cooler. Corrected On-Site Repeat Violation

Basic - Unclean building components, attachments or fixtures. Walk-in cooler fans soiled with black/green mold like substance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloths through out kitchen not stored in sanitizer solution. Discussed with person in charge about sanitizer buckets with chlorine.

Basic - Working containers of food removed from original container not identified by common name. Two containers of food not labeled near triple sink. Repeat Violation