GREEN MINT ASIAN GRILL Inspection – May 8, 2024

High Priority 3

#4High Priority09-01-4

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. Observed line cook at greens to a plate using barehand. **Corrective Action Taken**

Corrective Action Taken

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles 58f, found next to reach in cooler. Item reheated to 195f, **Corrected On-Site**

Corrected On-Site

#6High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. Sanitizer bottle stored on shelf with clean utensils at end of line.

Intermediate 2

#7Intermediate11-27-4

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.

#8Intermediate11-26-1

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.

Basic 3

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Souflee Cup used for portioning in sugar like substance bin.

#3Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Sugar like substance not in original container not labeled.

Florida Food Watch