Food Facility Inspection Report  
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901 (215) 345-3318
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
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

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    
8 IN Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 N/O 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 OUT 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 N/O 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 OUT Proper date marking & disposition    
22 N/O 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 OUT 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 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    
54 IN Adequate ventilation & lighting; designated areas used    
Person in Charge (Signature)         Title    Yun Zheng - CFSM Date: 12/20/2024
Inspector (Signature) Melissa Encinias (162) Date: 12/20/2024
 
  Food Facility Inspection Report  
Bucks County Department of Health
Health Building, Neshaminy Manor Center
Doylestown, PA 18901 (215) 345-3318
Date of Inspection  12/20/2024
Arrival Time  13:00
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
Reinspection
License Type
Permanent
Risk Category
 3
TEMPERATURE OBSERVATIONS
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
OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number
Violations cited in this report must be corrected within the time frames below.
*13 *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
*21 *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
33 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
53 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
   
General Remarks
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.
Person in Charge (Signature)         Title    Yun Zheng - CFSM Date: 12/20/2024
Inspector (Signature) Melissa Encinias (162) Date: 12/20/2024