Thai Ginger

No violations were recorded at this inspection.

1. Sep 26, 2024 Unsatisfactory 43 points

   Routine Inspection/Field Review

   2 critical3 general Show violations

   • CriticalFood temperature25 pts

     Food was left at room temperature without proper time controls.

     Official wording (code 1900)

     No room temperature storage; proper use of time as a control, procedures available

   • CriticalManagement & training5 pts

     No person in charge who knew the food-safety rules, or no certified manager on staff.

     Official wording (code 0100)

     PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt

   • GeneralFood temperature3 pts

     Frozen food was thawed the wrong way.

     Official wording (code 3000)

     Proper thawing methods used

   • GeneralFacility upkeep5 pts

     Surfaces or equipment were the wrong material or hard to clean.

     Official wording (code 4000)

     Food and nonfood surfaces properly used and constructed; cleanable

   • GeneralFood handling5 pts

     Food wasn’t labeled or date-marked properly.

     Official wording (code 3100)

     Food properly labeled; proper date marking

2. Apr 24, 2024 Unsatisfactory 23 points

   Routine Inspection/Field Review

   1 critical4 general Show violations

   • CriticalFood temperature5 pts

     Cold food was held slightly too warm (42–45°F).

     Official wording (code 2120)

     Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

   • GeneralFood handling5 pts

     Food wasn’t labeled or date-marked properly.

     Official wording (code 3100)

     Food properly labeled; proper date marking

   • GeneralFood handling5 pts

     Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.

     Official wording (code 3400)

     Wiping cloths properly used, stored; sanitizer concentration

   • GeneralFood temperature3 pts

     Frozen food was thawed the wrong way.

     Official wording (code 3000)

     Proper thawing methods used

   • GeneralFacility upkeep5 pts

     Surfaces or equipment were the wrong material or hard to clean.

     Official wording (code 4000)

     Food and nonfood surfaces properly used and constructed; cleanable

3. Apr 26, 2023 Unsatisfactory 20 points

   Routine Inspection/Field Review

   3 critical Show violations

   • CriticalFood temperature5 pts

     Cold food was held slightly too warm (42–45°F).

     Official wording (code 2120)

     Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

   • CriticalFood handling10 pts

     Toxic chemicals weren’t labeled, stored, or used safely.

     Official wording (code 2500)

     Toxic substances properly identified, stored, used

   • CriticalFood temperature5 pts

     Hot food was held slightly too cool (130–134°F).

     Official wording (code 1720)

     Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))

4. Jan 9, 2023 Unsatisfactory 5 points

   Routine Inspection/Field Review

   1 critical Show violations

   • CriticalFood handling5 pts

     Raw meat was stored above or next to ready-to-eat food.

     Official wording (code 1400)

     Raw meats below and away from ready-to-eat food; species separated

5. Dec 9, 2021 Unsatisfactory 30 points

   Return Inspection

   1 critical1 general Show violations

   • CriticalFood temperature25 pts

     Food was left at room temperature without proper time controls.

     Official wording (code 1900)

     No room temperature storage; proper use of time as a control, procedures available

   • GeneralFood handling5 pts

     Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.

     Official wording (code 3400)

     Wiping cloths properly used, stored; sanitizer concentration

6. Nov 10, 2021 Unsatisfactory 48 points

   Routine Inspection/Field Review

   2 critical3 general Show violations

   • CriticalFood temperature10 pts

     Cold food was held above 45°F.

     Official wording (code 2110)

     Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

   • CriticalFood temperature25 pts

     Food was left at room temperature without proper time controls.

     Official wording (code 1900)

     No room temperature storage; proper use of time as a control, procedures available

   • GeneralFood handling5 pts

     Wiping cloths weren’t stored in sanitizer, or sanitizer strength was wrong.

     Official wording (code 3400)

     Wiping cloths properly used, stored; sanitizer concentration

   • GeneralFacility upkeep3 pts

     Non-food surfaces were dirty or in poor repair.

     Official wording (code 4300)

     Nonfood-contact surfaces maintained and clean

   • GeneralPests5 pts

     Insects, rodents, or animals were present, or entrances weren’t sealed against them.

     Official wording (code 3200)

     Insects, rodents, animals not present; entrance controlled