Green Tea Chinese

Year by year

Inspections

1. Nov 4, 2025 Re-inspection · 2 priority, 2 core, 4 repeat
   • Serious Priority Repeat

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Observed employee wash and rinse bowels and not sanitized after cleaning them. Employee then placed then onto drying rack.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on prep sink. Air gap was cited out at PI and follow-up inspection observed air gap. Pipe has been replaced and is not air gapped.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Observed several containers of food have bowel being used as scoopers. Instructed PIC to use utensils with handles and store the handles out of the food. Not to use bowles as scoopers.

     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 Repeat

     GARBAGE/REFUSE - FREQUENCY-REMOVAL

     Waste receptacles or units are overflowing. Frequency of service may need to increase. Cardboard on ground with overflowing dumpster.

     Correction: Provide additional receptacles or have garbage service empty receptacles on a more frequent schedule.

     Code 5-502.11

2. Nov 3, 2025 Routine · 5 priority, 7 priority foundation, 3 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Observed employee observed not washing hands after handling raw chicken. Employee then open prep cooler and started to prepare food on wok. Informed Person In Charge. PIC then had employee wash their hands a don a pair of gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed open container of raw eggs stored above open container of minced garlic in 2 door prep cooler. Informed PIC and PIC removed eggs on bottom shelf.

     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.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Observed cooked chicken cooling in ambient room temperature at 76F at 2 hours. Cooling chicken in deep tubs. Instructed CFPM and staff to move chicken to shallow sheet trays and place in walk in cooler. 15 minutes later 65F

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Observed employee wash and rinse bowels and not sanitized after cleaning them. Employee then placed then onto drying rack.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on prep sink. Air gap was cited out at PI and follow-up inspection observed air gap. Pipe has been replaced and is not air gapped.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Corrected on site

     THAWING

     Observed raw chicken is being improperly thawed by sitting non-running water. Took temperaure and chicken is 30F. Educated PIC on proper thawing methods. PIC then placed chicken into walk in cooler.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for cooked chicken Cooled at ambient temperatures in tubs. CFPM and staff moved cooling chicken to shallow sheet pans and into the walk in cooler.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     Observed no thermometer is present for monitoring temperatures in foods. Ask PIC and PIC did not know where thermometer was. PIC was on the phone with other owner to find it. PIC then was able to find a thermometer.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Observed a chlorine test kit is not available for checking sanitizer concentrations. Instructed PIC to have test strips. PIC stated they will get test strips.

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

     Code 4-302.14

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Observed in dry storage area the cabbage cutter machine and chile pepper grinder machine food contact surfaces are visibly soiled. PIC stated cabbage cutter is and peper grinder are cleaned after each usage. Informed PIC and PIC stated they will get it cleaned

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

     The hot water tank observed to supply hot water to hand washing stations when other faucets in use. Staff questioned if this was because the hot water tank was off when they checked it during inspection. 1 hour later still unsuffient hot water and pressure at hand wash sink in kitchen/ ware washing area. Hand washing at water temperature 78F and after turning on hot water tank 93F. Reinspection will evaluate hot water supply and sufficient pressure.

     Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well.

     Code 5-103.11

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink observed to be block by dishes and garbage can during inspection and is unavailable for proper handwashing. Informed PIC and PIC had employee remove all dishes and garbage can.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Observed several containers of food in 2 door prep cooler and walk in cooler are uncovered. Instructed PIC to cover all food items that are not cooling.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Observed several containers of food have bowel being used as scoopers. Instructed PIC to use utensils with handles and store the handles out of the food. Not to use bowles as scoopers.

     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

     GARBAGE/REFUSE - FREQUENCY-REMOVAL

     Waste receptacles or units are overflowing. Frequency of service may need to increase. Cardboard on ground with overflowing dumpster.

     Correction: Provide additional receptacles or have garbage service empty receptacles on a more frequent schedule.

     Code 5-502.11

3. Apr 9, 2025 Pre-inspection · 1 priority, 3 core
   • Serious Priority Corrected on site

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on 2 compartment prep sink and ice machine. Informed PIC and PIC provided an air gap. @ compartment prep sink and ice machine have a air gap now.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Handwashing sinks, both wok stoves located in kitchen, 4 compartment sink located in warewashing are not sealed to the wall and not easily cleanable. Observed cabinet doors, and underneath front counter are not sealed. Informed Person In Charge. PIC stated they will get it fixed.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Observed female bathroom is not provided with a covered waste receptacle. Instructed PIC to have covered waste receptacles for female restroom. PIC will get covered waste receptacles.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Observed the floors in the kitchen the grout is cracking and missing in between the floor tiles. Observed some areas where coving is not sealed. Instructed PIC to repair grout and coving. PIC stated they will get it fixed. Observed joint to walls are not sealed informed PIC and PIC will get it repaired.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11