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  10/30/2024
Risk Violations Count  1 Inspection Time  00.4
Arrival Time 12:54 Recommended for License  N/A
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
Complaint
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 OUT No bare hand contact with RTE foods or approved alternate method properly followed    
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 IN Insects, rodents & animals not present; no unauthorized persons    
37 IN Contamination prevented during food preparation, storage & display    
38 OUT Personal cleanliness    
39 OUT 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 IN Physical facilities installed, maintained, & clean    
54 IN Adequate ventilation & lighting; designated areas used    
Person in Charge (Signature)         Title    Date: 10/30/2024
Inspector (Signature) Wendy Bee (127) Date: 10/30/2024
 
  Food Facility Inspection Report  
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901 (215) 345-3318
Date of Inspection  10/30/2024
Arrival Time  12:54
Recommended for License  N/A
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
Complaint
License Type
Permanent
Risk Category
 3
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
     
     
     
     
OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number
Violations cited in this report must be corrected within the time frames below.
*7 *Employee observed preparing raw cucumbers for use in sushi rolls with bare hands.
All Ready To Eat food must be prepared with means to eliminate contaminating from food employees hands. Gloves must be worn for all sushi preparation.
 New Violation. To be Corrected By: 10/30/2024
38 Food workers are not wearing hair restraints as required.
Employees shall wear hair restraints such as hats, hair coverings or nets, that are effectively designed and worn to keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.  New Violation. To be Corrected By: 10/30/2024
39 Wiping cloth found on cutting board surface while employee was preparing cucumbers.Unclean wet wiping cloths must be stored in sanitizer solution when not in use.
Educate all employees on proper sanitizing of surfaces.  New Violation. To be Corrected By: 10/30/2024
   
General Remarks
This investigations is due to a complaint that was received regarding unclean and unsanitary conditions.
Complainant stated that the men's restrooms were unclean and had a foul odor. At time of visit, men's restroom was clean, had paper towels and did not have an odor.
Complainant also started that the sushi employees were handling cucumbers with bare hands and with an unclean wiping cloth on the cutting board surface.
At time of visit, bare hands are observed cutting cucumbers for sushi rolls, on a cutting boards with an unclean wet wiping cloth. All Ready To Eat foods must be prepared with means to prevent contamination from food employees hands,ie gloves. Wiping cloths must be stored in sanitizer solution when not in use, not on cutting surfaces.
Discussed proper handling with Manager who translated to employees.
Food employees must also wear hair restraints.
Keep restrooms clean and stocked with soap and paper towels at all times.
Person in Charge (Signature)         Title    Date: 10/30/2024
Inspector (Signature) Wendy Bee (127) Date: 10/30/2024