Greenbrier Restaurant Degrades its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. Cup in ice bin at south bar, employee removed. **Corrected On-Site**

Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives in dirty container, employee cleaned. **Corrected On-Site**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves at north bar.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken, moved to walk in. **Corrective Action Taken**

Basic - Storage of tools on shelf above or with clean equipment and utensils, single service items, and/or clean linens. On dish machine and shelf at dish area. Owner moved. **Corrected On-Site**

Intermediate - Encrusted material on can opener blade. Employee cleaned. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At south bar, paper towels provided, **Corrected On-Site**

Intermediate - No soap provided at handwash sink. At south bar. Soap provided. **Corrected On-Site**

Intermediate - Records/documents for required employee training do not contain all of the required information. Discussed with owner. Inspector will recheck at next inspection.

Basic - Ice scoop handle in contact with ice. At bar, bartender moved. **Corrected On-Site**

Basic - Lime scale build-up inside ice machine.

Basic - Raw animal food stored on top of beer kegs. Chicken wings, owner moved. **Corrected On-Site**

Basic - Soda gun holster with accumulated slime/debris. At bar, bartender cleaned. **Corrected On-Site**

Basic - Soiled dry wiping cloth in use. Owner put in sanitizer bucket. **Corrected On-Site**

Basic - Waste line missing at soda gun holster. At bars.

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over deli ham on speedrack. Owner moved beef below. **Corrected On-Site**

Intermediate - Accumulation of food debris/grease on food-contact surface. Bowl for wings, cleaned. **Corrected On-Site**

No Violations Were Observed

Basic - Build-up of mold-like substance on nonfood-contact surface. Water drain pipe at HWS. **Warning**

Basic - Clean utensils or equipment stored in dirty drawer or rack. At cook line. **Repeat Violation** **Warning**

Basic - Employee beverage container and container of lemons in ice machine/ice bin. At bar. **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line. **Corrected On-Site** **Warning**

Basic - Employee with soiled clothing. Heavily soiled apron. **Corrected On-Site** **Warning**

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Warning**

Basic - Floors not maintained smooth, cleanable and durable. Walk in cooler and freezer. **Warning**

Basic - Food debris/dust/soil residue on dry storage shelves. **Repeat Violation** **Warning**

Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**

Basic - Water leaking from pipe and/or faucet/handle. At HWS next to kitchen door. **Warning**

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

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice pilaf on top of steam table at 109° for one hour. Employee moved to walk in cooler. **Corrective Action Taken** **Warning**

Intermediate - Accumulation of food debris/grease on food-contact surface. Knives at cook line , grill surfaces, sandwich press . **Corrected On-Site** **Warning**

Intermediate - Employee used handwash sink as a dump sink. Strainers in sinks at 3 bars. **Repeat Violation** **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. Owner turned on water. **Corrected On-Site** **Warning**

Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**

Basic - Clean utensils or equipment stored in dirty drawer or rack. At cook line. **Corrected On-Site**

Basic - Food debris/dust/soil residue on dry storage shelves. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. On slicer sharpener. **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine, 100 ppm chlorine . **Corrected On-Site**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Employee at cook line. Discussed with owner and employee washed hands. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham slices 68° and Swiss cheese 79° for one hour at cook line. Employee moved to walk in cooler. **Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked meats on speed rack . **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink. At middle bar. **Corrected On-Site**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Inspector will recheck at next inspection.

Basic - Buildup of food debris/soil residue on equipment door handles.... In kitchen... Refrigeration and cooking equipment.

Basic - In-use tongs stored on equipment door handle between uses.... On oven door handle and on exhaust hood cross-support.

Basic - Shelf under preparation tables soiled with food debris.... In kitchen, opposite cook line.

Basic - Stored food not covered in walk-in cooler.... In Walk.In.Cooler... sliced tomatoes, cut salad greens, chicken wings, red chili sauce, minced garlic, ground beef patties.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.... In kitchen, three ice machines.

Intermediate - Encrusted, soiled material on slicer.

Intermediate - Interior of "Frigidaire" reach-in-freezer (opposite cook line) soiled with accumulation of food residue.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.... perimeter of kitchen.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Tested at 0 PPM.**Corrected On-Site**

Flammables stored near a source of ignition. For reporting purposes only.... No 16" separation between deep fryers ans open top range.

Intermediate - Slicer blade guard soiled with old food debris.

No Violations Were Observed

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fried fish in the walkin cooler.

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken on full beer keg **Corrected On-Site**

High Priority - Nonfood-grade containers used for food storage direct contact with food. Reusing cardboard box for storing food.

Basic - Interior of microwave soiled with encrusted food debris. Cook line.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin inside the ice machine. **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink. Middle bar **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the cook''s line.

Intermediate - Spray bottle containing toxic substance not labeled by the dish machine.

Critical - Observed hand wash sink used for purpose other than washing hands. Strainer in a handsink behind the bar. Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine by the rear door.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Bottom of the shelf above the slicer.

Critical - Observed buildup of slime in the interior of ice machine.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoops stored ontop of ice machine Corrected On Site.

Observed waste line passing through ice storage bin. Main bar.

Critical - Observed buildup of slime inside of soda dispensing holster. bar Corrected On Site.

Observed open dumpster lids.

Observed wall soiled with accumulated grease. cookline.

Critical - Observed toxic item improperly stored. spray paint on top of ice machine.

Critical - Observed food stored in ice used for drinks.juice bottles and soda cans in drink ice on bar Corrected On Site.

Observed ice scoop with handle in contact with ice. barCorrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed soiled dry wiping cloth in use.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. 00 Corrected On Site.

Observed build-up of grease on nonfood-contact surface. hood and hoodfilters

Observed build-up of grease on nonfood-contact surface. cooking equipment / grilld, stove on cookline

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs in kitchen

Observed clean utensils stored in dirty drawer. under prep table on cookline

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gap

Observed grease accumulated under cooking equipment.

Observed wall in disrepair. several areas in kitchen with small holes

Observed wall soiled with accumulated food debris/grease. kitchen

Critical - Chlorine sanitizer not at proper minimum strength for wiping solution.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. cookline utensils and ice scoop.

Observed hole in wall. By kitchen door behind ice machine.

Observed nonfood-contact equipment in poor repair Walk in freezer door.

Critical - Observed soil buildup inside ice bin.

Observed wall soiled with accumulated food debris. kitchen.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Wet wiping cloth not stored in sanitizing solution between uses.

No Violations Were Observed

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.

Light not functioning. Under hoodsRepeat Violation.

Critical - Observed buildup of slime in the interior of ice machine.Corrected On Site.

Observed leaking pipe at plumbing fixture. Inside wall. Plumber working.

Observed open dumpster lid.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Meats.Repeat Violation.

Observed residue build-up on nonfood-contact surface. Fans and condensors walk in cooler.

Observed soda gun holster with accumulated slime/debris.

Critical - Observed soil buildup inside ice bin.

Observed wall in disrepair. Kitchen wall.

Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. saladsRepeat Violation.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Walk in cooler

Waste line missing at soda gun holster.

Wet mop not hung to dry.