Green Tea Restaurant

Concentration in sanitizer bucket too low. CA: PIC remade sanitizer bucket to the correct concentration. RCA: PIC to monitor concentration of sanitizer in sani-buckets to ensure concentration is correct.

-Build-up of food debris on floor of walk-in cooler and freezer.

Observed improper separation of raw meats. In prep cooler, shrimp stored over sauces. In walk-in raw beef stored next to raw chicken. Raw beef and raw chicken also stored next to and on raw vegetables. In reach-in cooler, observed raw eggs stored next to cooked shrimp. PIC rearranged coolers to follow the cook temperatures. Referred him back to hand-out on walk-in cooler door.

Time as a public health control not labeled (had previous nights stickers) on chicken next to fryers. Items placed out at 10:30. At 11:30 were at approximately 50 degrees F. Educated PIC on ensuring correct time labels on food product. PIC remade correct time lables.

PIC received multiple critical violations during inspection.

-Observed multiple employee beverages stored through-out facility (on and over prep areas, next to single service items etc.). PIC discarded all identified beverages. Educated PIC on proper storage of employee beverage. Drinks must have lid and straw. Drinks cannot be stored over or on prep areas. Drinks cannot be stored next to single service items, clean dishes or food product.

Observed improper separation of raw meats. Observed raw shell eggs stored next raw pork. Chicken stored next to beef. Raw shrimp and cooked shrimp stored next to each other. Chicken stored over beef. PIC rearranged shelves to follow the flow storage of food based on cook temperature. Discussed have a cooler designated for raw products and another cooler for all of the RTE food products.
Educated PIC on proper storage of raw meats based on cook temperatures. Advised him to educate staff according to hand-out on walk-in cooler door.

-Observed employee beverages (without lid and straw) stored next to clean dishes, on prep areas and over food product. Open cans stored in reach-in cooler. PIC discarded and removed all employee drinks. Educated PIC on proper storage of employee beverages. Drinks must be stored away from food product, clean dishes and single service items. Drinks cannot be stored over or on prep areas.

Observed hand-sink at line with only cold water. Facility to utilize additional hand-sink until repairs can be made. PIC notified owner to have repaired asap.

Observed food stored uncovered in walk-in cooler, prep cooler, freezer, and reach in cooler. (Chicken, lettuce, broccoli, egg rolls, pork, etc.) Educated PIC on protecting food from overhead contamination. PIC covered affected items.

Observed bags of cabbage, onions and rice stored on floor. PIC removed items and stored in appropriate method. Educated PIC on maintaining food product stored 6" off floor to prevent contamination.

-Observed single service "to-go" bowls being used as scoops in bulk dry goods. -Observed ice-scoop stored with handle in contact with ice. Educated PIC on proper storage of in-use utensils. PIC removed "to-go" containers and had ice scoop washed, rinsed and sanitized. Educated PIC on proper storage of in use utensils.
511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Build-up of food and debris on walls. Excessive dust on ceiling. Debris under equipment.

-Observed multiple employee cell phones stored on prep areas. PIC had employees remove the phones. Educated PIC on areas for employee items. Cannot be stored over or on food product, single service items, and clean dishes. Employee items cannot be stored over or on prep surfaces.

Observed raw shell eggs stored over cooked shrimp. PIC rearranged cooler with RTE stored over raw product.
Observed employee drinks stored in ice bin under coke machine. Had PIC remove drinks. To dump ice, wash, rinse and sanitize, then dry. Then refill with ice.

Observed food stored uncovered in walk-in cooler, prep cooler, freezer, and reach in cooler. (Chicken, lettuce, broccoli, egg rolls, pork, etc.) Educated PIC on protecting food from overhead contamination. PIC covered affected items.

Box of open pork stored on floor (employee in process of prepping). Had PIC move pork to where six inches off floor. Educated PIC on maintaining food product six inches off floor.

Box of open pork stored on floor (employee in process of prepping). Had PIC move pork to where six inches off floor. Educated PIC on maintaining food product six inches off floor.