- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food debris heavy accumulated on walk in freezer / blood from chicken frozen on floor
- Basic - Food stored on floor./ walk in cooler
- Basic - Heavy Accumulation of debris on exterior of warewashing machine.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Moderate Accumulation of food debris/soil residue on handwash sink.
- Basic - Paper towels used as lining containers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit./ sushi cooler Top Sushi reach in- salmon, tuna,eel, 48-52 degrees f- just put in this cooler 1 hr ago recommended rapid chill- this was sushi cooler 1- **Repeat Violation**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Raw animal food stored over ready-to-eat food./ raw beef, chicken over rice noodles/ carrots
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / sushi cooler
- Intermediate - Handwash sink used for purposes other than handwashing.storing wiping cloth buckets
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
|
09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. Peeling paint in ladies employee restroom **Warning**
|
3/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on all handwash sinks **Corrected On-Site** **Warning**
- Basic - Bag/container of unrecognizable prepared food not identified by common name. All sushi grade fish in upright freezer located near sushi bar **Warning**
- Basic - Bowl or other container with no handle used to dispense food.plastic cup used to scoop sushi rice **Corrected On-Site** **Warning**
- Basic - Ceiling tile in disrepair. Peeling paint in ladies employee restroom **Warning**
- Basic - Clean plates, bowls not stored inverted or in a protected manner.cook line next to rice ststion **Warning**
- Basic - Cloth used as a food-contact surface.cooked noodles **Warning**
- Basic - Employees with no hair restraint while engaging in food preparation. **Warning**
- Basic - Hood heavily soiled with accumulated flour/food debris. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.110°. 156° **Corrected On-Site** **Warning**
- Basic - Interior of microwave moderately soiled with encrusted food debris. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food.for scallions **Warning**
- Basic - Stored food not covered in chest freezer. **Corrected On-Site** **Warning**
- Basic - Wall moderately soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated food debris. Batter/ fry station, prep room **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.cook line **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Upright cooler: raw shrimp 54° raw chicken 50° cooked chicken quarters 49° cooked breaded chicken 49° manager states put in cooler at 10:30 recommend to rapid chill to 41°. Cook took corrective action and took items out of the cooler and placed in the walk in cooler. Checked items again found at 45° recommend to keep in cooler till 41° **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.wooden rice sushi bowl **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.raw chicken over cooked foods **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.bar **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cooked chicken cook states 130° reeducated cook minimum cook temp 165° **Warning**
- Intermediate - Employee used handwash sink as a dump sink.bar **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.cooked ribs and rice found cooling in the walk in cooler in deep plastic pan while covered. Manager had employee place on sheet pans **Warning**
- Intermediate - Food preparation sink has soil/old food residue. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by rack. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.dish area **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.provided and educated operator of form **Corrected On-Site** **Warning**
- Intermediate - Nonfood-grade basting brush used in food.metal banded brush **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Upright cooler found at 53° large ice build up around condenser. This unit is not to be used till maintaining 41° or below. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled.orange solution **Corrected On-Site** **Warning**
|
3/24/2014 | Routine - Food | Warning Issued |
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit./ stem like thermometer 8 degrees off calibrated to 32 degrees f
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
|
10/16/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Red Ginger, 1700 W New Haven Ave #633, Melbourne, FL »