BLUE GINGER

High Priority - Displayed food not properly protected from contamination. Observed sushi plates on carrousel not covered, not protected from immediate contamination. Employee covered items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Observed at sushi bar - raw spicy tuna stored directly over strawberries. Employee stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in freezer (M3) across from triple sink - raw chicken (not commercially packaged) stored over raw tuna. Employee stored correctly. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar - fish eggs (49F - Cold Holding) as per employee, item not portioned or prepared today, item held out of temperature for approximately 90 minutes. Employee stored in different cooler. Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's phone stored on prepping table in kitchen. Employee stored correctly. Corrected On-Site

Basic - Food stored on floor. Observed jugs of oils stored directly on the floor under sushi carrousel. Employee stored correctly.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at sushi bar- oven warmer soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at male restroom.

Basic - Uncovered food stored near sink exposed to splash. Observed at sushi bar - sushi making in splash area from hands washing sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi bar. Operators store correctly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Observed sushi plates on conveyor belt not protected from contamination. - From follow-up inspection 2025-01-02: Observed sushi plates on conveyor belt not protected from contamination. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler (M3 turbo air) Raw chicken stored over raw ribeye. Operator stored correctly. Corrected On-Site - From follow-up inspection 2025-01-02: Observed at reach in cooler (M3 turbo air) Raw tuna stored over spicy mayo Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on counter at sushi bar - mayo tub (72F - Cold Holding) as per operator items left out at room temperature over night. Items not portioned or prepared today. See stop sale. - From follow-up inspection 2025-01-02: Observed on counter at sushi bar - mayo (56F - Cold Holding) As per operator item held out of temperature for approximately 30 minutes. Operator stored in refrigerator. Item not portioned or prepared today. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink. - From follow-up inspection 2025-01-02: Same Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine testing strips

Intermediate - No probe thermometer provided to measure temperature of food products.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, per manager rice on time at 3:00. Pm, employee placed label. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to Operator Corrective Action Taken

Basic - Food stored on floor. Several containers of cooking oil on floor by storage area .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen curtain to bar area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop seating on floor, Employee removed and stored properly. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator replenished machine with sanitizer. Tests at 100 ppm Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. -Observed raw beef stored over unwashed box with oranges in refrigerator. Operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw beef cold held in M3Turbo refrigerator at 44 degrees Fahrenheit. Operator place ice pack on beef to rapidly expedite the temperature. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with garbage container.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. A complete package has been given to the operator. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense sugar. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed black mold like substance buildup on AC vents throughout kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on in-use food preparation table next to various food items.

Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. -Observed a uncovered container with sugar stored in kitchen. Operator covered. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed soiled residue buildup on sugar and flour containers.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine sanitizer at 0ppm. Operator was advised to use three compartment sink for sanitizing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above sauce in M3 turbo air freezer on cookline. Operator rotated. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator was given a copy to fill. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense tempura mix on cookline. Operator removed. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean dishes stored on shelf next to dish washer not inverted.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. 1) Observed cooking oil stored on floor under prep table next to fryer. 2) Observed eel sauce stored on floor in from of M3 turbo air freezer. Operator elevated. Corrected On-Site