GREENHOUSE CAFE

Intermediate - Food-contact surface soiled with food debris Cut board has staining

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor soiled/has accumulation of debris behind make table on line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 79f at front counter Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of crock pot soiled

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Towel used under cutting board. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, cut board stained on front line

Basic - Cutting board has cut marks and is no longer cleanable to main board on line

Basic - Equipment in poor repair. Gaskets torn to deep freezers in back of kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of glass doors to walk-in-cooler soiled Exterior of stove soiled

Basic - Water leaking from pipe and/or faucet/handle. Hot water at 3 compartment sink does not shut off, has continuous leak, operator turns off under sink when not in use .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1/2 pan cooked rice in walk-in-cooler from previous day 46°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice from previous day in walk-in-cooler 46°

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks in storage room off front counter not secured

Basic - Equipment in poor repair. Gaskets torn to deep freezer next to stove

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled to deep freezer next to stove Shelving holding spices soiled

Basic - Single-service articles not stored inverted or protected from contamination. To go containers throughout kitchen not inverted Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking at 3 compartment sink

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains 86°; operator reheating Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris Cut board on front line stained

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No foods dated

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable to board on line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and phone on prep table Corrected On-Site

Basic - Food stored on floor. Bag of rice on floor in kitchen Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 110°

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cheese pastry (105F - Hot Holding) less than 4 hours in warmer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (56F - Cold Holding) manager states milk was out of the cooler.

High Priority - Toxic substance/chemical improperly stored. Bottle of windex on prep table next to condiments Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Scrubby and in hand sink on entrance to kitchen Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet, keys, pills on shelf above steam table Corrected On-Site

Basic - Equipment in poor repair. Splash guard at to hand sink next to steam well is cracked

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

Basic - Time/temperature control for safety food thawed in an improper manner. Plantains Thawing at room temperature Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand sink entrance to kitchen very low water pressure

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled pork prepared previous day in walk-in-cooler note dated

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment in poor repair. Gasket torn deep freezer - unit next to oven

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwaves soiled

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Beef kept cooling on walk in cooler overnight with temperature of 45F. Rice kept on walk in cooler cooling overnight with temperature of 44F, pork kept on walk in cooling overnight with temperature of 46F, soup kept cooling overnight on walk in cooler with temperature of 44F.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Beef cooling overnight on walk in cooler with temperature of 45F, rice cooling overnight on walk in cooler with temperature of 44F, pork cooling overnight on walk in cooler with temperature of 46F, cooked chicken kept on walk in cooler overnight with temperature of 44F. Soup cooling overnight on walk in cooler with temperature of 44F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk kept on small reach in cooler at front for less than 4 hrs with temperature of 45F. Chimichurri kept on table for less than 4 hrs with temperature of 50F. Ask operator to place in cooler. Corrective Action Taken

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

Basic - Cutting board has cut marks and is no longer cleanable.Cutting board on make table.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee water bottled stored on slicer.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Utensils stored on water with temperature of 107F. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Silverware/utensils stored upright with the food-contact surface up.Spoons and forks on rack over three bay sink facing up. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs over sauces in bottom of cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pan in cookline hand wash sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lotion , bandaids with corn meal. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Dry storage room behind curtain storing paper goods, sugar packets.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Powdered sugar. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot shot stored under steam table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes on cooks line. Operator placed in ice bath. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee used 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Togo plates stored in dry storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on steam table.

Basic - Food stored on floor. Bulk rice in dry storage area.

Basic - Uncovered food stored near sink exposed to splash. Hand sink next to steam table.