Yellow Ginger

Year by year

Inspections

1. Feb 10, 2026 Re-inspection · 1 priority, 1 repeat
   • Serious Priority Repeat Corrected on site

     FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

     2/1/2026 Paper menus were used to line containers storing egg rolls and cooked chicken. 1/21/2026 -1. Cooked chicken pieces were observed stored in cardboard boxes that raw chicken had been shipped in. 2. Paper menus were used to line containers storing egg rolls and cooked chicken.

     Correction: Food contact surfaces of equipment, utensils and linens shall be cleaned and sanitized before use with food. Single-use and single-service shall be maintained in a sanitary condition. Discard potentially contaminated food items. Action Taken: Cooked chicken pieces were removed from cardboard boxes during inspection and will be cooked to 165 degrees F before serving. Education provided on using app

     Code 3-304.11

2. Jan 21, 2026 Routine · 3 priority, 2 priority foundation, 2 core, 2 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

     1. Cooked chicken pieces were observed stored in cardboard boxes that raw chicken had been shipped in. 2. Paper menus were used to line containers storing egg rolls and cooked chicken.

     Correction: Food contact surfaces of equipment, utensils and linens shall be cleaned and sanitized before use with food. Single-use and single-service shall be maintained in a sanitary condition. Discard potentially contaminated food items. Action Taken: Cooked chicken pieces were removed from cardboard boxes during inspection and will be cooked to 165 degrees F before serving. Education provided on using app

     Code 3-304.11

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Garlic and oil mixture was observed stored cold held at room temperature on the cookline at 44°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Garlic and oil mixture was moved to the prep cooler during inspection. Education provided on the importance of keeping garlic and oil under refrigeration.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an air gap or backflow prevention at mop sink.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation Repeat Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods were observed for cooked chicken pieces placed in deep boxes on the counter.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: Cooked chicken pieces were laid out on sheet pans and taken to the walk-in cooler where they were left uncovered for the remainder of the cooling process.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of blue/green cleaner was not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     1. Single-use cup without a handle was used to scoop cooked white rice from the warmer. 2. Scoop for uncooked rice was stored on top of the container, which was not a clean surface.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     USING DRESSING ROOMS AND LOCKERS

     Employee clothing and belongings are being stored in the kitchen area.

     Correction: Provide lockers for employees and instruct employees to use lockers for storage of their personal clothing and possessions.

     Code 6-501.110

3. Sep 10, 2024 Routine · 1 priority foundation, 2 core
   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for egg rools in the Berg cooler. Egg rolls were stacked high, close together, and in a plastic container.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Utilize thin cooking sheets and the walk-in cooler to better facilitate cooling.

     Code 3-501.15 (A)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     1) a handle-less bowl was used as a scoop in the bulk flour container. 2) A knife was stored in between the prep cooler and a prep table.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Action Taken: 1) The bowl was removed during inspection. 2) The knife was sent to warewashing during inspection.

     Code 3-304.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the shelves of the walk-in cooler are soiled with food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)