CRISP & GREEN
16055 NEW INDEPENDENCE PKWY #130
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/10/2024
High Priority
2
Intermediate
3
Basic
13
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean utensils not stored inverted or in a protected manner.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food storage rack in kitchen.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches and bracelets.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Cheese,eggs in reach in coolers.
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Cookies at the front line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler door is soiled. Vents at back prep line are dusty.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of back door.
- 21-44-1:Basic - Sanitizer bucket stored on top of prep table in kitchen.
- 08B-17-4:Basic - Unwashed lettuce stored over kombucha tea in walk in cooler.
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Quinoa,127 f held less than four hours,heat is increased. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Kale,51 f,cut lettuce,50 f,arugula,51 f held less than four hours transferred to walk in cooler for a quick chill.After .5 hour,arugula,41 f,lettuce,40 f,kale,40 f Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Small cutting boards are stained throughout the establishment. Can opener is soiled.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Combi oven filters.
Food safety inspection conducted on 4/10/2024 revealed 18 total violations (2 high priority, 3 intermediate, 13 basic).