Food Facility Inspection Report  
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901 (215) 345-3318
Total Violations  3 Date of Inspection  06/28/2023
Risk Violations Count  1 Inspection Time  00.7
Arrival Time 12:42 Recommended for License  YES
Travel Time 00.5 Facility Closure  NO
Food Facility
WILD GINGER III
Address
25 LOGAN SQ
City/State
NEW HOPE, PA
Zip Code
18938
Telephone
(215) 862-1777
Facility ID #
41F039
Owner
CHUN B LIN
Purpose of Inspection
Initial
License Type
Permanent
Risk Category
 3

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
  
COS=corrected on-site during inspection    R=repeat violation
Compliance Status COS R
Demonstration of Knowledge
1 IN Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 IN Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 IN Proper eating, tasting, drinking, or tobacco use    
5 IN No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 IN Hands clean & properly washed    
7 IN No bare hand contact with RTE foods or approved alternate method properly followed X  
8 IN Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 IN Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 IN Food separated & protected    
14 IN Food-contact surfaces: cleaned & sanitized    
15 IN Proper disposition of returned, previously served, reconditioned, & unsafe food    
 
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 IN Proper cooking time & temperature    
17 IN Proper reheating procedures for hot holding    
18 IN Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 IN Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 IN Time as a public health control; procedures & record    
Consumer Advisory
23 IN Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 IN Pasteurized foods used; prohibited foods not offered    
Chemical
25 IN Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 IN Compliance with variance, specialized process, & HACCP plan    
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. * - Critical Item Requiring Immediate Action
GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
Safe Food and Water
28 IN Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 IN Variance obtained for specialized processing methods    
Food Temperature Control
31 IN Proper cooling methods used; adequate equipment for temperature control    
32 IN Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 IN Contamination prevented during food preparation, storage & display    
38 IN Personal cleanliness    
39 IN Wiping cloths: properly used & stored    
40 IN Washing fruit & vegetables    
 
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 IN Utensils, equipment & linens: properly stored, dried & handled    
43 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 IN Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 IN Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
54 IN Adequate ventilation & lighting; designated areas used    
Person in Charge (Signature)         Title    Tom Date: 06/28/2023
Inspector (Signature) Wendy Bee (127) Date: 06/28/2023
 
  Food Facility Inspection Report  
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901 (215) 345-3318
Date of Inspection  06/28/2023
Arrival Time  12:42
Recommended for License  YES
Facility Closure  NO
Facility
Wild Ginger III
Address
25 LOGAN SQ
City/State
NEW HOPE, PA
Zip Code
18938
Telephone
(215) 862-1777
Facility ID #
41F039
Owner
Chun B Lin
Purpose of Inspection
Initial
License Type
Permanent
Risk Category
 3
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Soup/Hot-Hold Unit 170 ° F Won Tons/Hot-Hold Unit 140 ° F Ambient/Server Prep Unit 38 ° F
Ambient/Prep Unit 40 ° F Ambient/Low Boy Reach In 37 ° F Ambient/Walk-In Cooler 39 ° F
Ambient/Sushi Reach In 40 ° F Ambient/Sushi Display 41 ° F Ambient/Sushi Glass Door Reach In 41 ° F
     
OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number
Violations cited in this report must be corrected within the time frames below.
*7 *Server was observed handling ingredients with bare hands. All Ready To Eat (RTE) food products must be handled with means to prevent contamination from employees hands. Must provide utensils to dispense or wear gloves while handling ingredients.
Educate all employees on proper handling of RTE foods
 Corrected On-Site.  New Violation. To be Corrected By: 06/28/2023
36 Back screen door is in poor repair with large gaps that will allow pests to enter. Must reseal the screen door to be fully closed with no gaps.  New Violation. To be Corrected By: 06/28/2023
53 Back storage area outside has several pieces of old equipment and debris around the area. Must organize to be a clean area with no areas for harborage of rodents.
Keep mops hung upside down inside, and remove old equipment.  Repeat Violation. To be Corrected By: 06/29/2023
   
General Remarks
- keep shelving clean and free of food debris.
- remove Styrofoam used to bridge gap between prep table and storage table. Only use smooth, easily cleanable and non-porous surfaces
Person in Charge (Signature)         Title    Tom Date: 06/28/2023
Inspector (Signature) Wendy Bee (127) Date: 06/28/2023