Red Ginger

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. nDrink 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 – 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.