Greentea Japanese Restaurant

Thermometers were missing or inaccurate.

Inspector’s note: 4-204.112(b)--- missing internal thermometers inside the sushi prep top coolers and small white cooler. Instructed to replace.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-302.12--- all bulk foods not stored in the original container must be labeled with the product common name.

Staff personal cleanliness was inadequate.

Inspector’s note: : 2-402.11--- must provide a beard restraint for the chef with a beard.

Wiping cloths weren’t used or stored properly.

Inspector’s note: 3-304.14--- all prep area wiping cloths must be held in a container with a sanitizing solution between use.

In-use utensils weren’t stored properly.

Inspector’s note: 3-304.12---- noted in-use cooks line utensils being stored in a container of water at a temperature of 61.3f. If stored in hot water, must maintain a minimum temperature of 135f or store on/in a clean surface/container and wash, rinse, sanitize as need or every 4 hours.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-903.11(a;c)---- all stored items in the basement storage closet must be elevated from the floors

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-501.11---- noted torn rubber door gaskets on rear prep two door cooler and basement prep two door cooler. Instructed to replace. : 4-101.11(b, c, d, e)--- must not use tape as a means of repair inside coolers or used on equipment.----must not use cardboard as shelving in the sushi prep area.----must not use plastic grocery bags as food containers in the box freezers.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(b)---- must not use paper towels as lier inside coolers or on shelving throughout the food prep areas. 4-601.11(b)---- dirty interior of the toaster oven. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11--- floors under and around the deep fryers with excessive grease and food debris. Instructed to clean and maintain. 6-501.114---- unused cooler on the rear outdoor patio must be removed from the premises to prevent rodent harboring.

Thermometers were missing or inaccurate.

Inspector’s note: Missing internal thermometers inside the sushi prep top coolers and small white cooler. Instructed to replace.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: All bulk foods not stored in the original container must be labeled with the product common name.

Staff personal cleanliness was inadequate.

Inspector’s note: Must provide a beard restraint for the chef with a beard.

Wiping cloths weren’t used or stored properly.

Inspector’s note: All prep area wiping cloths must be held in a container with a sanitizing solution between use.

In-use utensils weren’t stored properly.

Inspector’s note: Noted in-use cooks line utensils being stored in a container of water at a temperature of 61.3f. If stored in hot water, must maintain a minimum temperature of 135f or store on/in a clean surface/container and wash, rinse, sanitize as need or every 4 hours.

Single-use items weren’t stored or used properly.

Inspector’s note: All stored items in the basement storage closet must be elevated from the floors

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use tape as a means of repair inside coolers or used on equipment.----must not use cardboard as shelving in the sushi prep area.----must not use plastic grocery bags as food containers in the box freezers.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted torn rubber door gaskets on rear prep two door cooler and basement prep two door cooler. Instructed to replace.

Equipment and surfaces were dirty.

Inspector’s note: Must not use paper towels as lier inside coolers or on shelving throughout the food prep areas.

Equipment and surfaces were dirty.

Inspector’s note: Dirty interior of the toaster oven. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors under and around the deep fryers with excessive grease and food debris. Instructed to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Unused cooler on the rear outdoor patio must be removed from the premises to prevent rodent harboring.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed pet bed and 2 bowls one filled with pet food and the other bowl filled with water in the basement office. Must remove unnecessary items from premises.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violation not corrected from 9-20-2024, report #2603175. #58--no allergen training certificate provided on the premises. Instructed that each certified food manager must have an allergen training certificate. Priority foundation violation. 7-42-090. Citation issued.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered waste receptacle provided at the unisex employee washroom located in the basement. Must provide covered waste receptacle and maintain.