- Basic - All Floor drains/drain covers heavily soiled.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Drain cover(s) missing./ mop sink **Corrected On-Site**
- Basic - Food stored in holding unit not covered./ walk in cooler cooked chicken, egg rolls , cabbage
- Basic - Food stored on floor./ buckets of sauce walk on cooler
- Basic - Heavily Soiled reach-in cooler gaskets.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container ./ flour
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Ripped/worn tin foil used as food-contact shelf cover./ shelf by grill
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. / re- educated **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.with loe mein re- educated **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ corn starch 78 degrees f- recommended rapid chill
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.s tiring paper goods **Repeat Violation**
- Intermediate - Moderate Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ at either hand wash sink **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool./ chicken 1.15 minutes recommended to put in walk in- re temp 20 minutes later
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked egg rolls, cooked chicken walk on cooler
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./ observed test in books certifications not filled out
- Intermediate - Soil residue in and outside food storage containers./ flour
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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Walk-in cooler shelves with heavy rust that has pitted the surface. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.plastic storage containers used for raw foods in the reach in freezer **Warning**
- Intermediate - Cook line Cutting board(s) badly stained/soiled. **Repeat Violation** **Warning**
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4/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom facility not clean. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Opened an of Pepsi on prep table **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For raw beef in the reach in freezer **Warning**
- Basic - Stored food not covered in reach in freezer. **Warning**
- Basic - Walk-in cooler shelves with heavy rust that has pitted the surface. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working container of food not labeled in English.blue Bulk storage containers **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Food stored in a container that previously held a toxic substance. See stop sale. **Warning**
- High Priority - Galvanized metal in contact with acidic foods.ketchup **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.plastic storage containers used for raw foods in the reach in freezer **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. C.H raw beef 53° raw chicken 54° cooked diced BBQ pork 53° cooked wonton 51° cooked shrimp 53° raw shrimp 50° ect in cooler over night **Warning**
- High Priority - Raw chicken food stored over cooked chicken in the walk in cooler **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Cook line Cutting board(s) badly stained/soiled. **Repeat Violation** **Warning**
- Intermediate - Cook line Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Found at 52° over night **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Rice cooker **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Rice containers in hand sink on front line, plastic. Bucket in hand sink by 3 bay. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Heavy Encrusted material on can opener blade. **Warning**
- Intermediate - Interior of reach-in cooler heavily soiled with accumulation of food residue. Front line **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
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4/24/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line food-contact shelves. Walk in cooler and cook line cooler **Corrected On-Site**
- Basic - Heavy Grease accumulated under cooking equipment.
- Basic - Hood heavily soiled with accumulated grease.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Plastic buckets of sauces stored on floor.kitchen
- Basic - Raw whole shell eggs stored above unwashed produce in the walk in cooler **Corrected On-Site**
- Basic - Reuse of single-use number 10 cans.for food in coolers
- Basic - Walls heavily soiled with accumulated food/ grease.
- Basic - Wooden shelf not sealed
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 88°
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezers not all products commercially packaged. Sheet pans of raw chicken stored over sheet pans of raw beef in the reach in freezer located in the back. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in freezer - all products not commercially packaged. Front line reach in freezer **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by stuff being in the hand sink **Corrected On-Site**
- Intermediate - Heavy Accumulation of food debris/grease on food-contact surface.rice cooker
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.80°
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.all cook line coolers
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.cook line **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.cook line **Corrected On-Site**
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2/18/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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