Greenhouse Bar

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee food on top of container with customer food, employee rearranged Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Handling food

Basic – No conspicuously located ambient air temperature thermometer in holding unit

In keg cooler that has whipped cream, employee placed one Corrected On-Site

High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee grabbed hair then scoop a pastry, explained to her and she washed hands Corrected On-Site

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One by prep unit

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Hummus dated for 8 days employee changed it Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

67f butter on table, 80f pastries with cheese and zucchini, explained 4 hrs procedure, she wrote time on, emailed procedure Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

Scrubber and cup, hand sink by ice machine, employee moved them Corrected On-Site

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

For new employee