GREEN HOUSE CHINESE RESTAURANT

High Priority - Nonfood-grade bags used in direct contact with food. Chicken stored in thank you bags at walk in cooler and reach in freezer located by exit door in dining area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked rice in walk in cooler Raw chicken in thank you bag stored on top of container with lid where raw beef is stored in walk in cooler

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill container with water at drink station hand washing sink

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine

Basic - Employee preparing food in customer section of dining area. Observed employees making wonton at dining room. Operator moved task to kitchen Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cracked lids and containers in walk in cooler for variety of food items

Basic - Food stored in a prohibited area. Bags of rice stored across from reach in freezer by exit door at dining area

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle door Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with ice at drink station Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at cooks line

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at drink station. Printed hand washing sign operator put up Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of storage containers throughout facility

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in freezer by prep area and reach in freezer by exit door in dining area

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer stored next to exit door in dining area

Basic - Working containers of food removed from original container not identified by common name. Sugar, salt and cornstarch in white containers at dry storage area

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked lid on onion container in walk in cooler - From follow-up inspection 2025-07-18: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used for scooping rice in water of 77F. - From follow-up inspection 2025-07-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dish machine -Side of fryer, side of wok, side of unused steamer and piping underneath, all heavily soiled - From follow-up inspection 2025-07-18: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef and raw chicken over unwashed pepper in walk-in cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw pork in 3-door reach in freezer. Raw chicken over raw beef in walk-in cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Per operator, cooked less than 2 hours ago.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle on floor next to ice machine with no label.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container with cooked chicken on cook line.

Basic - Food stored on floor. Several buckets of sauce on floor of walk-in cooler. Container of oil on flop by cook line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of oven door at cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink at waitstaff area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on maketable reach-in coolers. Hood filters under hood system have accumulated grease. Repeat Violation

Basic - Stored food not covered. Several prepped food items in walk-in cooler not covered. Observed crunchy fried noodles at waitstaff area not covered.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled on shelving across rom walk-in cooler.

High Priority - Non-food grade paper/paper towel used as liner for food container. Cut zucchini in walk in cooler covered with towel. The towel is in direct contact with the cut zucchini

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Egg rolls removed from plastic bag stored in egg roll case it came in

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw shrimp stored over cut jalapeños in reach in cooler on cooks line Frozen pre portioned raw pork in Saran Wrap stored over boxes of prawns in reach in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken,beef,pork temping between 46F-48F. Per operator items were on counter topless than an hour ago. Advised operator to ice down items or put in freezer for temperature recovery Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. General Tso's chicken with no date mark. Per operator made yesterday

Basic - Food not stored at least 6 inches off of the floor. Bag of rice and case of water stored on floor in hallway where bathrooms are located

Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle door on cooks line

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer across from mop sink

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer stored next to exit door at area next to restrooms

Basic - Working containers of food removed from original container not identified by common name. MSG in dry storage area no label

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over sauce buckets in walk in cooler

Basic - Accumulation of debris inside warewashing machine.

Basic - Cardboard used to line food-contact shelves. Dry storage shelves

Basic - Employee eating while preparing food. Observed employee frying wonton strips and eating them while preparing them.

Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom and top of the threshold and missing knobs Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed frying oil on the floor in cookline, employee removed it Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled -dry storage shelves soiled Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Walk in cooler interior/shelves have accumulation of soil residues. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in walk in cooler. Operator moved the pork to be above the chicken. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid without label. Operator labeled. Corrected On-Site Repeat Violation

Basic - Employee preparing food in customer section of dining area. Observed employees doing wonton prep in dining room table. They moved prep items to be inside the kitchen. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. By the door knobs, back exit door. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between prep table and 3 compartment sink. Operator removed it. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven door, operator removed them Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spices/Condiments shelf soiled Reach in cooler gaskets are soiled

Basic - Time/temperature control for safety food thawed in an improper manner. Observed whole ducks defrosting in 3 compartment sink without running, operator turned water on. Corrected On-Site

Basic - Walk in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed flour/sugar bins without labels. Operator labeled. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over unwashed vegetables in walk in cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in walk in cooler

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Chinese health agreement form, owner completed with all employees Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid with no label

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured. By soda fountain Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door bottom gap and door knobs

Basic - In-use knife/knives stored in cracks between pieces of equipment. Reach in cooler and wallCorrected On-Site Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. From oven door Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 88F water temperature, operator discarded water Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled from reach in cooler

Basic - Walk in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar container and flour bin Corrected On-Site

Basic - Worn, torn and/or soiled floors/carpeting. Floor torn under the dishwasher machine

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Entered building went straight to cooler without washing hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw eggs over cut cabbage in reach in cooler. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 54f

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 54f overnight.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Non disinfecting bleach on hand for sanitizing. Obtained from store next door. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Soiled cardboard in reach in freezer. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Prep area and dish. Repeat Violation

Basic - Floors not maintained smooth and durable. Kitchen.

Basic - Food-contact surface not smooth and easily cleanable. Drill on site to mix batters.

Basic - Improper storage of maintenance equipment that interferes with cleaning. Tools over prep table.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops. 80 degree water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reuse of single-service or single-use articles. Egg crates to absorb excess liquids draining.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed boxes in front of the only hand sink in the kitchen. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-02-21: Difficult to access due to boxes of oil. Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed a bottle of soap without label, operator discarded bottle Corrected On-Site Warning - From follow-up inspection 2023-02-21: 2 bottles yellow liquid at dishmachine not labeled. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over the prep areas and dishwasher area Warning - From follow-up inspection 2023-02-21: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. On the back exit door, gaps on top of the door and openings on the door handles. Warning - From follow-up inspection 2023-02-21: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2023-02-21: Time Extended

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee washed hands with cold water.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef in walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. - multiple gallons of oil stored in front of hand washing station

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked chicken from 5-7-2022

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - operator opened nozzle Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - operator removed beverage Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee food stored with establishment food in reach in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee cellphone stored between clean plates - operator removed cellphone Corrected On-Site

Basic - Employee preparing food in customer section of dining area. - employee prepping snow peas in dining area

Basic - Equipment in poor repair. - torn reach in cooler gasket

Basic - Food not stored at least 6 inches off of the floor. - produce stored on floor in walk in cooler

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled reach in cooler gasket - hood filters - walk in cooler fans

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Time/temperature control for safety food thawed in an improper manner. - shrimp thawing in standing water - operator placed shrimp under running water Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - ceiling tiles vents soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Employee washed hands with no soap. Washed hands only with water

High Priority - Food stored in ice used for drinks. Container with food stored in ice machine, manager-removed container and discard ice Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed Hans in dishwasher sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food containers soiled, lids.

Intermediate - Handwash sink used for purposes other than handwashing. Stored a food container in it Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water was closed open for me to washed hands Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled reach in cooler Gaskets. Walking cooler shelves soiled with encrusted food debris. Floor fan dusted. Hoods filter. Dishwasher racks.

Basic - Reach-in freezers interior/shelves have accumulation of soil residues.

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site

Basic - Single-service articles improperly stored. In floor at back area

Basic - Wet wiping cloth not stored in sanitizing solution between uses.