Ginger Red, 7500 Jackson Arch Drive # Suite K, Mechanicsville, VA 23111 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Ginger Red
Address: 7500 Jackson Arch Drive # Suite K, Mechanicsville, VA 23111
Type: Full Service Restaurant
Phone: 804 427-7256
Total inspections: 7
Last inspection: 01/27/2016

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Inspection findings	Inspection date	Type
Food suppliers are PFG, US foods, NYW Trading Co., Sealand Foods, and Costco. Observed good handwashing/glove use, holding temperatures, and overall clean facility. Person in Charge (PIC) is very knowledgeable on food safety. EHSS discussed the following with the PIC: 1. Facility Employee Health policy, Form 1B is used and reviewed by all employees. 2. Recommend storing sanitizer buckets to avoid potential contamination. 3. Recommend storing leafy greens (lettuce) as a TCS food at 41° or below. 4. Reviewed time as a public health control (TPHC) written procedures. Recommend following procedures and labeling TPHC foods with discard times. Thawing (corrected on site) Observation: Improper methods used to thaw chicken. Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process Critical: Time as a Public Health Control* (corrected on site) Observation: Rice for sushi rolls for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.	01/27/2016	Routine
Food Suppliers are Costco, US Foods, Sealand Seafood, NYW, & Sam's Club. Scallops are shucked & frozen, Steak in thin sliced & fresh, Salmon is precooked smoked. Consumer Advisory for Fish Roe. Discussed Employee Health & Observed signed Form 1B. Discussed cleaning/sanitizing food contact surfaces & utensils. Discussed cooling parameters & facility procedures. Last Fire Suppression service was 1/19/15. Recommend storing in use tongs not in ice water. Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on counter. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Food Storage - Clean and Dry Location Observation: Food stored on the floor or food stored less than 6" above the floor. Observed food containers stored on floor of WIC & WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters. Critical: Time as a Public Health Control* Observation: No written procedures for the use of time as a public health control with potentially hazardous foods (sushi rice @61°). Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. EHS to provide PIC with Time Control sheet. Non-Food Contact Surfaces Observation: The nonfood contact surface of the Frigidaire RIF has build up of ice. Correction: Recommend cleaning interior surface of RIF.	02/06/2015	Routine
Standardization inspection conducted with the district standardization officer. No violation noted during this evaluation.	08/28/2014	Training
sushi fish 41 degrees, shrimp 36, pork raw 33, spring roll 36, spring roll stuffing 38. Sushi discarded within 4 hours if not served. Other foods left out of refrigeration discarded within 4 hours if not served. Observed hand washing and glove use. Very clean well organized establishment. No critical violations. Kitchenware and Tableware (corrected on site) Observation: Observed single use utensils were stored in manner to potentially contaminate food contact surfaces. Correction: Recommend utensils be stored to prevent contamination. CORRECTED.	01/23/2014	Routine
smoked salmon 36, chicken WIC 37, beef raw 38, spring roll 38. Rinse dishmachine 120, chlorine 50 ppm. Observed sanitizer less than 50 ppm chlorine. Recommend sanitizer level be adjusted to 50-200 ppm chlorine. Corrected. Some cleaning needed on wall near dish machine. No Violations. No violation noted during this evaluation.	09/30/2013	Risk Factor
brown rice 155 HH 155 degrees, egg drop soup HH 165 degrees, hot and sour soup HH 170 degrees. Verified by producer that fish roe is "ready to eat". Smoked salmon (Masago #88472) is also "ready to eat". Backflow observed in mop sink installed and properly used. Observed chicken being prepared after delivery today, will be stored for up to 5 days in freezer. Space limited but trays of chicken stored safely from other foods. Dish machine wash 120 degrees, chlorine level 100 ppm. Consumer advisory on menu but foods that are raw or undercooked not annotated. After examination of information letter from producer/food purveyor all meats are "ready to eat". Only vegetables are served raw on sushi rolls. Observed hand washing and glove use in preparing sushi. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation) Observation: Observed food items stored in WIF uncovered and on floor. Correction: Recommend all foods be covered and stored off floor in WIF. CORRECTED.	05/14/2013	Risk Factor
Observed preparation of eggs for coating close to other foods. Recommend preparation of raw foods be kept away from other foods. Observed fish roe being prepared on sushi dishes with no advisory statement. Recommend consumer advisory be noted on menu for raw foods being served. Will check on foods. Observed bare hand contact on Tofu cutting on 3 basin sink. Touching body parts and touching food, also eating foods in prep area. PIC stated food was for employee consumption. Recommend foods ready to eat not be handled bare handed, use gloves properly. Observed food container in rear prep area not labeled. Recommend opened foods be labeled and dated. Dishmachine temperature 120 degrees, chlorine at 50 ppm (chloro-unit). Observed film in Dishmachine at inside top. Recommend thorough cleaning of Dishmachine regularly. Observed opening in wall at storage area, wall being repaired, covered with cardboard. Recommend wall be repaired to be smooth and easily cleanable. Person in Charge Observation: Observed manager could not verify that employees were educated to report illnesses. Correction: Recommend employees sign form 1B and PIC inform them of signs and symptoms of diseases. Critical: Hands - When to Wash* Observation: Observed employees not washing hands regularly when handling foods. Correction: Recommend employees wash hands frequently to prevent contamination, encourage glove use. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* Observation: Observed prepared food stored in WIF below other foods uncovered. Correction: Recommend such foods be stored above other foods in WIF and covered. Gloves - Use Limitation Observation: Observed employees not changing gloves between removing items from dishwasher, touching dirty dishes and then removing clean dishes. Correction: Recommend employees changes gloves when touching dirty utensils before taking clean utensils/dishes from dishwasher. Cooling, Heating, and Holding Capacities Observation: Observed several items in WIF stored on floor. Correction: Recommend all items be stored at least 6 inches above floor. Recommend facility work to increase cold storage capacity. Backflow Prevention Device, Design Standard Observation: Observed check-valve to prevent back-flow not installed on plumbing in mop sink area. Correction: Recommend check-valve be installed to prevent contamination of water source or disconnect hose after each use.	02/11/2013	Routine

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