Green Tea Chinese Drive-thru

Year by year

Inspections

1. Jun 29, 2026 Routine · 3 priority, 2 core, 3 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Boba is hot held at 108°F. Water bath was out of water. More water was added.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: Diced garlic and shin sauce are cold held at room temperature.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority Repeat Corrected on site

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

     PRIORITY: Working sanitizer bucket was observed at 10 PPM chlorine. More bleach was added and then measured at 100 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was improperly stored with the handle touching the ice.

     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

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Ventilation filter baffles above the grill are soiled.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

2. Jun 17, 2025 Routine · 3 priority, 5 priority foundation, 6 core, 6 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Various food were observed improperly hot held, including: egg rolls on the counter (96F), cooked broccoli on the counter (70F), chicken in the fryer basket (120F). Chicken and egg rolls were discarded. Cooked broccoli will be placed on a time as a public health control plan.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: Shin sauce is cold held on the counter at room temperature. Sauce was moved to an ice bath.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority Repeat Corrected on site

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

     PRIORITY: Working sanitizer bucket was observed at 0 PPM chlorine. Sanitizer was remade and measured at 100 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - DATE MARKING METHODS

     There is no date making method in place.

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

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Cooked broccoli using time as a public health control for 4 hours is not properly marked or identified with a discard time.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     The inner pot of multiple rice cookers were observed with the non-stick coating peeling.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Equipment is not sufficient in capacity to hold foods at proper hot holding temperatures.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple foods in various coolers including, crab rangoons, egg rolls, and broccoli observed to be unwrapped or uncovered.

     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 Repeat

     WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

     Wiping cloth sanitizer solution is stored on the floor.

     Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

     Code 3-304.14 (E)

   • Not serious Core Repeat

     PROPER COOLING METHODS - IN EQUIPMENT

     Noodles, cooling in the walk in cooler, were tightly wrapped.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The cooktop near the woks is not cleaned on a frequent enough basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Corrected on site

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     A cup without a handle was observed being used to scoop cooked rice. Cup was then stored in the rice cooker with the rice.

     Correction: Use a scoop with a handle for dispensing rice.

     Code 4-904.11 (A)

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Ventilation filter baffles above the woks are soiled with grease.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

3. Nov 6, 2023 Routine · 4 priority, 2 priority foundation, 6 core
   • Serious Priority

     TCS FOOD - HOT HOLDING

     PRIORITY: Sweet and sour chicken in a fryer basket is hot held at 111-129°F. PIC stated that chicken is re-fried when a customer order is placed.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     PRIORITY: Cooked broccoli, pre-portioned in to-go containers, is hot held on the counter at room temperature.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     PRIORITY: Chopped garlic, in a container near the woks, is cold held at 72°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority Corrected on site

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

     PRIORITY: The chlorine sanitizer in a working sanitizer bucket is not being used according to EPA registered label use instructions and is at 0 PPM. Sanitizer was refreshed during the inspection and measured at 100 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED

     PRIORITY: Tylenol is improperly stored above a prep table.

     Correction: Label all employee medicine and properly store the medicine to prevent contamination of food and equipment.

     Code 7-207.11 (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for prepared food items inadequate. Multiple prepared food items in coolers are missing date marks.

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

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple foods in the reach in cooler near the fryers were observed to be unwrapped or uncovered.

     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

     WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

     Wiping cloth sanitizer solution is stored on the floor.

     Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

     Code 3-304.14 (E)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of oil are stored on the floor in the kitchen.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD CONTAMINATION - FOOD PREPARATION

     Boxes of bok choy are subject to potential contamination. Boxes are stored at bottom of a prep table used to prepare raw chicken.

     Correction: Remove food from this location or provide alternate methods to protect food from contamination.

     Code 3-305.14

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Lo mein noodles, cooling in the walk in cooler, were observed in a large, covered plastic tub that does not facilitate heat transfer. Noodles measured at 50F.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Various meats are observed stored in plastic grocery bags in the chest freezers.

     Correction: Provide food-grade storage bags for use.

     Code 4-205.11