GREEN CUISINE - Inspection Report
This facility was given moderate hazard rating. More info
Inspection Information
Facility typeFood (Restaurant)
Inspection typeRoutine
Inspection dateSeptember 19, 2018
Number of critical violations1
Number of non-critical violations2
Violations: A summary of the violations found during the inspection are listed below.
Code Description
105  Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Salad cooler measured at greater than 4°C. Food turnover is very fast at this station (about 1 hour). Unit must be serviced or adjusted to maintain 4°C at all times. Until unit is fixed, do not store potentially hazardous food at this station for more than 2 hours.
110   Food Not Protected - General
Almond and soy beverages that require refrigeration after opening must be kept in cooler unit or on ice.
116   Improper Construction / Maintenance of Establishment
Ceiling tiles in dry storage room require replacing as it is badly water damaged. Monitor items stored in this space to ensure food is not contaminated during storage.
Hand washing sinks available with soap and paper towel. Hot holding at 60°C or greater. Dishwasher sanitizing at 82°C or greater. All other cold holding units at 4°C or less. Freezers at -18°C or less. Temperature records available and up to date. Facility is clean and organized.