GREEN GINGER

Observed employee eating in a food preparation or other restricted area. Observed employee chewing gum in food prep area

Employees may not eat, drink, or chew gum in food preparation areas. Such activities must be conducted only in designated areas

Employees were instructed to discontinue chewing gum in the food preparation area.

A handwashing sink was being used for other purposes other than handwashing.

Upon arrival, raw shrimp wrapped in plastic wrap was observed stored in a handwashing sink.

Employee removed the shrimp. The sink must be cleaned and sanitized before being used again for handwashing.

Handwashing sinks are for handwashing only and must not be used for food storage, dishwashing, or other purposes.

Observed encrusted material on can opener blade.

Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Employee removed table can opener and clean and sanitized blade and adjacent parts.

Observed potentially hazardous food thawed in an improper manner.

Observed reduced oxygen packaged tuna thawing in its original packaging, contrary to the label instructions indicating the package must be removed before thawing. Improper thawing can create conditions conducive to bacterial growth.

All potentially hazardous foods, including reduced-oxygen packaged items, must be thawed according to manufacturer instructions. Packages that specify removal before thawing must be removed prior to thawing.

Nonfood-contact equipment not designed and constructed in a durable manner.

Observed facility lining shelving units above the food prep area, above service area, used for dry storage and utensils/equipment with cardboard.

Discussed with person in charge, Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Cardboard must be removed and replaced with approved, cleanable materials.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Please see TCS foods on temperature log marked with an asterisk ***. Employee voluntarily discarded TCS food

Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed coconut and red curry broth and lemon chicken broth hot hold below 135F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above. Broth was reheated to 165F for hot holding

Observed establishment utilizing time as a public health control (TPHC) without having written procedures. Observed facility utilizing TPHC (sitting out at room temperature) for cooked chicken, cut cabbage, and bean sprouts without written procedures. Discussed, when using TPHC, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. TCS food was discarded

Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two coffee mugs containing coffee used by employee stored next to open prep top cooler and on food prep table next to where raw chicken was being cut. Discussed, Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. reusable coffee mugs were removed from food prep area.

Food employee was observed not drinking from a single service beverage cup with a secure lid and straw that is to be handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles. Observed employees consuming beverages in personal reusable cups with lid and straw in several prep areas in the main kitchen. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Employee's personal, reusable cups were removed from the food prep area.

A handwashing sink was being used for other purposes other than handwashing. Observed employee filling pot with water in hand sink in main kitchen near the service window. Discussed with person in charge, A handwashing facility may not be used for purposes other than handwashing. Pot removed from hand sink

Hand wash sink lacking proper hand drying provisions. Upon arrival, observed No hand drying provision at one of two main hand sinks in the main kitchen. Discussed, Each handwashing sink or group of adjacent handwashing sinks shall be provided with hand drying provision. Person in charge provided paper towel.

Handwashing cleanser lacking at handwashing sink. Observed 1 of 2 hand sinks in main kitchen area lacking hand washing cleanser. Discussed, Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Person in charge provided hand soap.

The Person in Charge could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment. Observed facility utilizing laundry bleach for clean up. Discussed with person in charge, facility must have an epa registered disinfectant onsite to respond to vomiting or diarrheal event in the the establishment. Facility purchased chlorox bleach before the end of inspection.

Observed encrusted material on can opener blade. Discussed, Equipment food-contact surfaces and utensils shall be clean to sight and touch. Employee removed table can opener and clean and sanitized blade and adjacent parts.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils throughout the main kitchen and front food service area in standing water less than 135F (rice scoop in main kitchen and front food service area (68F, 124F, 129), cooking utensil near the wok (72F), utensils stored in water on steam table (112F). Discussed with person in charge, During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency to prevent contamination. Utensils were replaced and removed from water

Nonfood-contact equipment not designed and constructed in a durable manner. Observed facility lining shelving units above the food prep area used for dry storage and utensils/equipment with cardboard. Discussed with person in charge, Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Employees removed cardboard