GREEN CUISINE - Inspection Report
This facility was given low hazard rating. More info
Inspection Information
Facility typeFood (Restaurant)
Inspection typeRoutine
Inspection dateApril 01, 2019
Number of critical violations0
Number of non-critical violations0
Violations: No violations were found during the inspection.
Routine inspection. Hand washing sinks available and stocked. Coolers < 4°C. Freezers < -18°C. Hot Holding > 60°C. Dishwasher sanitizing at > 82°C. Temperature records available and up-to-date. Adequate pest control in place. Facility is clean and well organized. Note: Viper available at 500 ppm. Please use Viper for sanitizing all food contact surfaces. Premixed hydrogen peroxide disinfectant can be used on non-food contact surfaces as discussed.