Gingerootz Asian Grille

Year by year

Inspections

1. Feb 5, 2026 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Green onions in the walk in cooler stored under eggs.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. No food showed signs of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Some sauces made in house were improperly date marked. They were more than 7 days old or had been labelled incorrectly.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Many items in the coolers are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Label all containers.

     Code 3-302.12

2. Mar 4, 2025 Routine · 1 priority
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer in the bar area is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Use another method of sanitizing bar area dishes until machine is operating.

     Code 4-501.114 (A) - (E)

3. Feb 22, 2024 Re-inspection · No items found

   No violations cited.

4. Feb 15, 2024 Routine · 2 priority, 2 priority foundation, 1 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Cooked shrimp and other items in "walk line cooler" on the right side was cold held at 50-55°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Shrimp was thrown away in inspector's presence. All food items on that side of cooler were moved over to the left side which was operating fine.

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

   • Serious Priority Corrected on site

     APPROVED PROCEDURES - ROP - FISH

     Reduced oxygen packaging is being used for fish that is not frozen. Salmon observed thawed in cooler and prep line in ROP packaging that was not open.

     Correction: Discard fish. Fish is prohibited from being reduced oxygen packaged unless it remains frozen throughout the entire process. All fish was discarded in the inpector's presence.

     Code 3-502.12 (C)

   • Not serious Priority Foundation Corrected on site

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination. Manager ordered kit in my presence.

     Code 2-501.11

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations. No test strips for dish machine.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Round cups are improperly stored in bulk containers of dry goods.

     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