GREENBRIER RESTAURANT

High Priority - Raw animal food stored over or with unwashed produce. Observed a container with raw shell eggs stored above a case with unwashed lettuce inside walk-in cooler. Operator stored properly Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw chicken stored above a container with raw fish inside small fridge on cook line. Operator stored properly Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed several bags with degreaser stored above can of sodas on shelf across from dishwasher area. Operator stored properly Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed a container with chili and a container with cheese sauce inside walk-in cooler with no date mark. Per operator both products opened for approximately 48 hours. Operator dated marked Corrected On-Site Repeat Violation

Basic - Bartender smoking behind the bar . Advised operator about employees not able to smoke on any preparation area or near ice for drinks

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Advised operator to opened bag

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over deli ham in walk in cooler. Moved to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ground beef in steam table at 98/102° being hot held. Employee heated to over 165° and turned up temperature of steam table to hot hold at above 135°. Discussed hot holding with manager. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats and deli meats in walk-in cooler over 24 hours. Employee dated all. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner spray bottles. All labeled. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 3 employees at cook line with no hair restraints.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths so prep table. Manager setup sanitizer to 100 ppm and placed cloths in solution. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish. Employee moved to store properly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes and cut romaine at 60/64° at melted ice bath at cook line. Employee moved to walk in cooler. Time as a public health control form provided and reviewed during inspection for possible use for lunch and dinner service times. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled onions 110/111° and cooked mushrooms 112/115° hot holding in Bain Marie. Employee heated to +165° and is hot holding above 135°. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.1000+ chlorine. Strip turned purple and then bleached white. New sanitizer set up to 100 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink in kitchen and towels in hand sink at bar. All removed, cleaned and sanitized. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site