Thai Ginger

No violations were recorded at this inspection.

1. Feb 18, 2026 Satisfactory 0 points

   Return Inspection

   No violations

2. Feb 3, 2026 Unsatisfactory 80 points

   Routine Inspection/Field Review

   4 critical4 general Show violations

   • CriticalHygiene & sanitation25 pts

     Hands weren’t washed when required.

     Official wording (code 0400)

     Hands washed as required

   • 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

   • 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 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

   • 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 upkeep5 pts

     Plumbing problems, or missing protection against backflow.

     Official wording (code 4400)

     Plumbing properly sized, installed, and maintained; proper backflow devices, indirect drains, no cross-connections

   • 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 protected from contamination during delivery, prep, storage, or display.

     Official wording (code 3300)

     Potential food contamination prevented during delivery, preparation, storage, display

3. Oct 3, 2025 Unsatisfactory 23 points

   Routine Inspection/Field Review

   2 critical2 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 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

   • GeneralFood temperature3 pts

     Frozen food was thawed the wrong way.

     Official wording (code 3000)

     Proper thawing methods used

   • 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

4. Feb 24, 2025 Unsatisfactory 15 points

   Routine Inspection/Field Review

   2 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

   • 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))

5. Jul 10, 2024 Satisfactory 5 points

   Routine Inspection/Field Review

   1 general Show violations

   • 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. Feb 20, 2024 Unsatisfactory 23 points

   Routine Inspection/Field Review

   2 critical1 general Show violations

   • CriticalFood temperature15 pts

     Food wasn’t reheated properly before hot holding.

     Official wording (code 2000)

     Proper reheating procedures for hot holding

   • 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 temperature3 pts

     Frozen food was thawed the wrong way.

     Official wording (code 3000)

     Proper thawing methods used

7. Oct 20, 2023 Unsatisfactory 35 points

   Routine Inspection/Field Review

   1 critical2 general Show violations

   • CriticalFood temperature25 pts

     Cooked food wasn’t cooled properly.

     Official wording (code 1600)

     Proper cooling procedure

   • GeneralFood handling5 pts

     Food wasn’t protected from contamination during delivery, prep, storage, or display.

     Official wording (code 3300)

     Potential food contamination prevented during delivery, preparation, storage, display

   • GeneralFacility upkeep5 pts

     Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.

     Official wording (code 4100)

     Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

8. Jun 12, 2023 Unsatisfactory 40 points

   Routine Inspection/Field Review

   2 critical2 general Show violations

   • CriticalManagement & training5 pts

     Not every food worker had a current Food Worker Card.

     Official wording (code 0200)

     Food Worker Cards current for all food workers; new food workers trained

   • CriticalFood temperature25 pts

     Cooked food wasn’t cooled properly.

     Official wording (code 1600)

     Proper cooling procedure

   • GeneralFood handling5 pts

     Food wasn’t protected from contamination during delivery, prep, storage, or display.

     Official wording (code 3300)

     Potential food contamination prevented during delivery, preparation, storage, display

   • 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

9. Oct 3, 2022 Unsatisfactory 10 points

   Routine Inspection/Field Review

   1 critical1 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))

   • GeneralFacility upkeep5 pts

     Food-contact surfaces weren’t kept clean and sanitized.

     Official wording (code 4200)

     Food-contact surfaces maintained, cleaned, sanitized

10. Jan 24, 2022 Unsatisfactory 15 points

    Routine Inspection/Field Review

    1 critical1 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))

    • GeneralFacility upkeep5 pts

      Food-contact surfaces weren’t kept clean and sanitized.

      Official wording (code 4200)

      Food-contact surfaces maintained, cleaned, sanitized

11. Sep 8, 2021 Unsatisfactory 10 points

    Routine Inspection/Field Review

    1 critical 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))