THAI GINGER

7430 164th AVE NE STE 225, REDMOND, WA 98052 · Restaurant (Seating 13-50)

57 inspections

1. Routine Inspection/Field ReviewOct 3, 2025

   4 infractions

   • 3000 - Proper thawing methods used
     • BLUE
   • 3200 - Insects, rodents, animals not present; entrance controlled.
     • BLUE
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
   • 1400 - Raw meats below and away from ready-to-eat food; species separated
     • RED
2. Routine Inspection/Field ReviewFeb 24, 2025

   2 infractions

   • 1400 - Raw meats below and away from ready-to-eat food; species separated
     • RED
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
3. Consultation/Education - FieldJul 10, 2024

   0 infractions

4. Routine Inspection/Field ReviewJul 10, 2024

   1 infraction

   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
5. Routine Inspection/Field ReviewFeb 20, 2024

   3 infractions

   • 3000 - Proper thawing methods used
     • BLUE
   • 2000 - Proper reheating procedures for hot holding
     • RED
   • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
     • RED
6. Routine Inspection/Field ReviewOct 20, 2023

   3 infractions

   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 4100 - Warewashing facilities properly installed, maintained, used;
     • BLUE
   • 1600 - Proper cooling procedure
     • RED
7. Routine Inspection/Field ReviewJun 12, 2023

   4 infractions

   • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
     • BLUE
   • 3400 - Wiping cloths properly used, stored, sanitizer concentration
     • BLUE
   • 0200 - Food Worker Cards current for all food workers; new food workers trained
     • RED
   • 1600 - Proper cooling procedure
     • RED
8. Routine Inspection/Field ReviewOct 3, 2022

   2 infractions

   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
   • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
     • RED
9. Routine Inspection/Field ReviewJan 24, 2022

   2 infractions

   • 4200 - Food-contact surfaces maintained, clean, sanitized
     • BLUE
   • 2110 - Proper cold holding temperatures (greater than 45° F)
     • RED
10. Routine Inspection/Field ReviewSep 8, 2021

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
11. Routine Inspection/Field ReviewJan 9, 2020

    0 infractions

12. Routine Inspection/Field ReviewMay 24, 2019

    2 infractions

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
13. Routine Inspection/Field ReviewDec 1, 2018

    0 infractions

14. Return InspectionJan 2, 2018

    1 infraction

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
15. Routine Inspection/Field ReviewDec 12, 2017

    4 infractions

    • 3200 - Insects, rodents, animals not present; entrance controlled.
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
    • 1600 - Proper cooling procedure
      • RED
16. Routine Inspection/Field ReviewApr 19, 2017

    3 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
17. Return InspectionDec 16, 2016

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
18. Routine Inspection/Field ReviewDec 1, 2016

    7 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
19. Return InspectionJun 17, 2016

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
20. Return InspectionJun 2, 2016

    2 infractions

    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
21. Return InspectionMay 16, 2016

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
22. Routine Inspection/Field ReviewMay 2, 2016

    4 infractions

    • 3700 - In-use utensils properly stored
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
23. Return InspectionJan 5, 2016

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
24. Routine Inspection/Field ReviewDec 9, 2015

    4 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
25. Return InspectionMay 20, 2015

    2 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
26. Routine Inspection/Field ReviewApr 29, 2015

    6 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
    • 0900 - Proper washing of fruits and vegetables
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
27. Return InspectionJan 7, 2015

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
28. Routine Inspection/Field ReviewDec 11, 2014

    3 infractions

    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
29. Routine Inspection/Field ReviewDec 10, 2014

    0 infractions

30. Consultation/Education - FieldNov 12, 2014

    0 infractions

31. Return InspectionApr 30, 2014

    0 infractions

32. Routine Inspection/Field ReviewApr 16, 2014

    5 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1800 - Proper cooking time and temperature; proper use of non-continuous cooking
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 1600 - Proper cooling procedure
      • RED
33. Consultation/Education - FieldNov 6, 2013

    0 infractions

34. Routine Inspection/Field ReviewSep 17, 2013

    0 infractions

35. Return InspectionApr 22, 2013

    0 infractions

36. Return InspectionMar 22, 2013

    4 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
37. Return InspectionMar 4, 2013

    0 infractions

38. Routine Inspection/Field ReviewFeb 20, 2013

    3 infractions

    • 1400 - Raw meats below and away from RTE food
      • RED
    • 1900 - No room temperature storage; proper use of time...
      • RED
    • 1600 - Proper cooling procedure
      • RED
39. Consultation/Education - FieldAug 8, 2012

    0 infractions

40. Routine Inspection/Field ReviewApr 23, 2012

    0 infractions

41. Routine Inspection/Field ReviewJan 4, 2012

    0 infractions

42. Routine Inspection/Field ReviewSep 15, 2011

    0 infractions

43. Consultation/Education - FieldApr 13, 2011

    0 infractions

44. Routine Inspection/Field ReviewJan 19, 2011

    0 infractions

45. Routine Inspection/Field ReviewOct 26, 2010

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
46. Routine Inspection/Field ReviewApr 27, 2010

    4 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
47. Routine Inspection/Field ReviewDec 28, 2009

    4 infractions

    • 3200 - Insects, rodents, animals not present; entrance...
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 1900 - No room temperature storage; proper use of time...
      • RED
48. Consultation/Education - FieldApr 17, 2009

    0 infractions

49. Routine Inspection/Field ReviewJan 12, 2009

    4 infractions

    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 3000 - Proper thawing methods used
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 0200 - Food Worker Cards current for all food...
      • RED
50. Routine Inspection/Field ReviewOct 9, 2008

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Proper cooling procedure
      • RED
51. Consultation/Education - FieldApr 29, 2008

    0 infractions

52. Routine Inspection/Field ReviewOct 19, 2007

    4 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Toxic substances properly identified,...
      • RED
    • Food Worker Cards current for all food...
      • RED
    • No room temperature storage; proper use of time...
      • RED
53. Consultation/Education - FieldMay 7, 2007

    0 infractions

54. Routine Inspection/Field ReviewFeb 1, 2007

    3 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Hands washed as required
      • RED
    • Proper washing of fruits and vegetables
      • RED
55. Consultation/Education - FieldApr 21, 2006

    0 infractions

56. Return InspectionApr 21, 2006

    0 infractions

57. Routine Inspection/Field ReviewMar 30, 2006

    5 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Proper cooling procedure
      • RED
    • Raw meats below and away from RTE food
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED