GINGER BISTRO
4650 SOUTH CLEVELAND AVENUE #8
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 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).