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Food Facility Inspection Report |
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Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
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Total Violations |
4 |
Date of Inspection |
12/20/2024 |
| Risk Violations Count |
2 |
Inspection Time |
00.6 |
| Arrival Time |
13:00 |
Recommended for License |
N/A |
| Travel Time |
00.5 |
Facility Closure |
NO |
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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
Reinspection |
License Type
Permanent |
Risk Category
3 |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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IN=in compliance
OUT=not in compliance
N/O=not observed
N/A=not applicable
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COS=corrected on-site during inspection
R=repeat violation
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| Compliance Status |
COS |
R |
| Demonstration of Knowledge |
| 1 |
IN |
Certification by accredited program, compliance with Code, or correct responses |
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| Employee Health |
| 2 |
IN |
Management awareness; policy present |
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| 3 |
IN |
Proper use of reporting; restriction & exclusion |
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| Good Hygienic Practices |
| 4 |
IN |
Proper eating, tasting, drinking, or tobacco use |
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| 5 |
IN |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hazards |
| 6 |
IN |
Hands clean & properly washed |
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| 7 |
IN |
No bare hand contact with RTE foods or approved alternate method properly followed |
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| 8 |
IN |
Adequate handwashing facilities supplied & accessible |
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| Approved Source |
| 9 |
IN |
Food obtained from approved source |
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| 10 |
N/O |
Food received at proper temperature |
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| 11 |
IN |
Food in good condition, safe, & unadulterated |
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| 12 |
IN |
Required records available: shellstock tags, parasite destruction |
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| Protection from Contamination |
| 13 |
OUT |
Food separated & protected |
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| 14 |
IN |
Food-contact surfaces: cleaned & sanitized |
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| 15 |
IN |
Proper disposition of returned, previously served, reconditioned, & unsafe food |
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| Compliance Status |
COS |
R |
| Potentially Hazardous Food Time/Temperature |
| 16 |
IN |
Proper cooking time & temperature |
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| 17 |
N/O |
Proper reheating procedures for hot holding |
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| 18 |
IN |
Proper cooling time & temperature |
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| 19 |
IN |
Proper hot holding temperature |
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| 20 |
IN |
Proper cold holding temperature |
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| 21 |
OUT |
Proper date marking & disposition |
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| 22 |
N/O |
Time as a public health control; procedures & record |
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| Consumer Advisory |
| 23 |
IN |
Consumer advisory provided for raw or undercooked foods |
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| Highly Susceptible Populations |
| 24 |
IN |
Pasteurized foods used; prohibited foods not offered |
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| Chemical |
| 25 |
IN |
Food additives: approved & properly used |
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| 26 |
IN |
Toxic substances properly identified, stored & used |
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| Conformance with Approved Procedure |
| 27 |
IN |
Compliance with variance, specialized process, & HACCP plan |
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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
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| GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens,
chemicals, and physical objects into foods.
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| Compliance Status |
COS |
R |
| Safe Food and Water |
| 28 |
IN |
Pasteurized eggs used where required |
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| 29 |
IN |
Water & ice from approved source |
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| 30 |
IN |
Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 31 |
IN |
Proper cooling methods used; adequate equipment for temperature control |
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| 32 |
IN |
Plant food properly cooked for hot holding |
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| 33 |
OUT |
Approved thawing methods used |
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| 34 |
IN |
Thermometer provided & accurate |
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| 35 |
IN |
Food properly labeled; original container |
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| Prevention of Food Contamination |
| 36 |
IN |
Insects, rodents & animals not present; no unauthorized persons |
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| 37 |
IN |
Contamination prevented during food preparation, storage & display |
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| 38 |
IN |
Personal cleanliness |
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| 39 |
IN |
Wiping cloths: properly used & stored |
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| 40 |
IN |
Washing fruit & vegetables |
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| Compliance Status |
COS |
R |
| Proper Use of Utensils |
| 41 |
IN |
In-use utensils: properly stored |
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| 42 |
IN |
Utensils, equipment & linens: properly stored, dried & handled |
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| 43 |
IN |
Single-use & single-service articles: properly stored & used |
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| 44 |
IN |
Gloves used properly |
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| Utensils, Equipment and Vending |
| 45 |
IN |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 46 |
IN |
Warewashing facilities: installed, maintained, & used; test strips |
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| 47 |
IN |
Non-food contact surfaces clean |
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| Physical Facilities |
| 48 |
IN |
Hot & cold water available; adequate pressure |
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| 49 |
IN |
Plumbing installed; proper backflow devices |
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| 50 |
IN |
Sewage & waste water properly disposed |
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| 51 |
IN |
Toilet facilities: properly constructed, supplied, & cleaned |
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| 52 |
IN |
Garbage & refuse properly disposed; facilities maintained |
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| 53 |
OUT |
Physical facilities installed, maintained, & clean |
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| 54 |
IN |
Adequate ventilation & lighting; designated areas used |
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Food Facility Inspection Report |
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Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901
(215) 345-3318
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Date of Inspection |
12/20/2024 |
| Arrival Time |
13:00 |
| Recommended for License |
N/A |
| Facility Closure |
NO |
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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
Reinspection |
License Type
Permanent |
Risk Category
3 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
| Soup/Hot-Hold Unit |
166 ° F |
Soup/Hot-Hold Unit |
153 ° F |
Rice/Hot-Hold Unit |
157 ° F |
| Rice/Hot-Hold Unit |
149 ° F |
Rice/Hot-Hold Unit |
139 ° F |
Shrimp Tempura/Prep Area |
161 ° F |
| Tofu/Walk-In Cooler |
37 ° F |
Sauce/Walk-In Cooler |
40 ° F |
Beef/Walk-In Cooler |
37 ° F |
| Eggs/Prep-cooler |
37 ° F |
Cucumber /Prep-cooler |
39 ° F |
Fish/Sushi Display |
38 ° F |
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below.
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*13
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*Multiple items in the walk-in cooler were being stored either uncovered or on the floor. All stored food items must be properly covered and store at least 6 inches off the floor to prevent possible contamination. Reorganize the walk-in and ensure all employees are aware of food storage requirements.
Raw eggs were being stored in a bowl above vegetables in the prep-cooler. Ensure all employees are aware that raw egg and meat products must be stored below ready-to-eats foods to prevent possible contamination. New Violation. To be Corrected By: 12/20/2024
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*21
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*Prepared foods in the walk-in cooler are not being date marked as required. Date mark all prepared food items to ensure all items are being used or discarded within 7 days of preparation. New Violation. To be Corrected By: 12/20/2024
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33
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Vacuum sealed fish was observed completely thawed while still within the vacuum seal packaging. Package notes to remove from vacuum seal prior to thawing. Ensure all employees are ware that vacuum sealed fish must be removed from the packaging prior to thawing to prevent possible contamination. These items were voluntarily discarded during this inspection. New Violation. To be Corrected By: 12/20/2024
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53
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Clean and sanitize the following areas to be free of visible debris:
- the fume hood above the stove tops/frier
- the large dry food storage containers
- the floors and wall behind equipment and plumbing structures New Violation. To be Corrected By: 12/23/2024
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General Remarks
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Notes:
Remove the wooden bench being used as a storage table in the kitchen. Replace the wooden bench or properly seal the wood to ensure all surfaces are smooth, non-absorbent, and easily cleanable.
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