Red Ginger Asian Bistro

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

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

Basic – Cardboard used to line nonfood-contact shelves.n-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.n-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.n-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.n-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.n-Observed several in-use wet wiping cloth at prep station not stored in sanitizer solution.

High Priority – Dented/rusted cans present. See stop sale.n-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.n-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.n-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