GINGER BISTRO
4650 SOUTH CLEVELAND AVENUE #8
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
2
Intermediate
1
Basic
10
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Soy sauce, flour containers stored on floor at prep area.
- 33-20-4:Basic - Grease on the ground and pad around grease receptacle.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses at cook line. Operator removed tongs. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease.
- 25-06-4:Basic - Single-service food containers not stored inverted or protected from contamination at dry storage. Operator stored inverted. Corrected On-Site
- 08B-12-5:Basic - Stored flour not covered at dry storage. Operator covered flour. Corrected On-Site
- 29-11-4:Basic - Water leaking faucet/handle at handwashing sink at near dry storage.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour, sugar and salt containers not labeled at prep area. Operator labeled all containers. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw chicken and raw beef containers stored over cooked cabbage. Operator removed raw chicken and raw beef to bottom shelf. In walk-in cooler; Raw ducks stored over cut carrots. Operator removed cut carrots to proper storage. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored Chemical spray bottle stored with clean cups at server station. Operator removed the spray bottle. Corrected On-Site
- 41-17-4:Intermediate - Spray bottles containing toxic substance not labeled at prep area. Operator labeled spray bottle. Corrected On-Site
Food safety inspection conducted on 3/6/2025 revealed 13 total violations (2 high priority, 1 intermediate, 10 basic).
Inspection on 11/18/2024
High Priority
5
Intermediate
3
Basic
9
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-01-5:Basic - Bowl with no handle used to dispense flour. Operator removed the bowl. Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on walk in cooler door.
- 08B-38-4:Basic - Food stored on floor. Flour container and scallion sauce stored on floor at prep area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at cook-line.
- 33-16-4:Basic - Open dumpster lid.
- 25-05-4:Basic - Single-service food container improperly stored at dry storage. Operator stored food containers properly. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated green/ black mold like substance near by dish machine.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. In walk-in cooler; raw fish stored with cooked beef. Operator removed raw fish to other container. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw duck stored over ready eat carrots. Operator removed raw duck to proper storage. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed his hand with soiled gloves on and returned to cook-line without removing gloves. Discussed proper handwashing procedures with employee, and he removed his gloves and properly washed his hands. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter; cooked pork (96F - Hot Holding); cooked duck (116F - Hot Holding) Per operator items prepared for 1 hour before the inspection and items will be discarded after 4 hours.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical bottle stored on prep table with cutting board. Operator removed chemical bottle. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with cutting board at cook-line.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At front counter; cooked pork (96F - Hot Holding); cooked duck (116F - Hot Holding) Per operator items prepared for 1 hour before the inspection with time marked, and items will be discarded after 4 hours. Items not have been included in Time as Public Health Control Form. Operator included items on Time as Public Health Control Form. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler; cooked beef prepared and stored for more than 24 hours without date mark.
Food safety inspection conducted on 11/18/2024 revealed 17 total violations (5 high priority, 3 intermediate, 9 basic).
Inspection on 6/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/5/2024
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine at kitchen. Repeat Violation Warning
- 14-01-5:Basic - Bowl with no handle used to dispense flour. Operator removed the bowl. Corrected On-Site Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw duck and calamari thawing in standing water. Discussed operator proper thawing procedures. Operator put the item with running cold water. Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at prep area. Operator placed wet wiping cloth in sanitizing solution. Corrected On-Site Repeat Violation Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a walk in cooler- not all products commercially packaged. Raw chicken stored over raw pork. Operator removed raw chicken to bottom shelf. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In first reach-in cooler by kitchen entrance by the cook line; raw chicken (49F - Cold Holding); raw beef (48F - Cold Holding); cooked shrimp (47F - Cold Holding); cooked chicken (47F - Cold Holding); ambient (49F- cold holding). Per operator all items placed in for 3 hours. Operator removed and placed all items in ice. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; cooked beef wonton (124F - Hot Holding); cooked pork wontons (116F - Hot Holding) Per operator items have been out for two hours and they will discard items after four hours. Provided operator time as public health control form. **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to wash wiping clothes. Discussed operator handwash sink only for handwashing. **Corrective Action Taken** Warning
- 11-26-1: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. Provided operator employee health reporting agreement. **Corrective Action Taken** Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line; cooked beef wonton (124F - Hot Holding); cooked pork wontons (116F - Hot Holding) Per operator items have been out for two hours and they will discard items after four hours. No written plan available. Provided operator time as public health control form. **Corrective Action Taken** Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at prep area. Operator labeled spray bottle at time of inspection. Corrected On-Site Repeat Violation Warning
Food safety inspection conducted on 6/5/2024 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).
Inspection on 9/20/2023
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles on the reach in cooler on the line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting on rack near the ware washing station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on prep table.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed broccoli in the walk in cooler. Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork inside the walk-in cooler.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to the ice machine. Operator placed paper towels at the hand washing sink near the ice maker. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food chicken and pork with no date marks. The operator stated the items was cooked 09/19/2023.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled on the prep table.
Food safety inspection conducted on 9/20/2023 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).