Green Barn Prime

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Server washed hands in server station and dried hands on pants.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw tuna stored on shelf directly above pan containing packages of refrigerated mac and cheese inside reach-in cooler at cookline. Employee moved the raw tuna to the bottom shelf during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing glass cleaner stored on shelf directly beside single-use napkins in server station. Manager removed the chemical from the shelf during this inspection. **Corrected On-Site**

Intermediate - No soap and/or paper towels/mechanical hand drying device provided at handwash sink. No soap or towels at handwash sink on far end of server station. An employee replenished both during this inspection. **Corrected On-Site**

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop down inside flour in storage bin. Employee removed the scoop from the flour during this inspection. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Several bins containing panko, flour, and sugar missing labels in dry storage area. An employee added the proper labels during this inspection. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal clothing, phone, and purse stored on shelf with single-use items and above coffee in server station. Manager removed all personal items from the shelf during this inspection. **Corrected On-Site** **Repeat Violation**

Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee at cookline stated she cooks the chicken to 155F-160F. Inspector educated employee on proper minimum cooking requirements during this inspection. - From follow-up inspection 2025-07-21:

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler: chicken salad (56F - Cooling 2 hours); fish (38F - Cold Holding); fish (40F - Cold Holding); shrimp (41F - Cold Holding); salmon (43F - Cold Holding); chicken (41F - Cold Holding); cheese (40F - Cold Holding); roast beef (40F - Cold Holding); chicken (41F - Cold Holding); krab (39F - Cold Holding); tuna (38F - Cold Holding); cream cheese (38F - Cold Holding); rice (39F - Cold Holding); diced tomatoes (50F - Cooling 2 hours); salad (40F - Cold Holding). Ambient temperature inside walk-in cooler is 52F. Manager provided inspector with a digital log showing the walk-in cooler was at 41F two hours prior and began moving product to other coolers during this inspection. Manager also stated maintenance is on the way to fix the cooler. **Repeat Violation** **Admin Complaint**

High Priority - Live, small flying insects found 1. One fly flying in kitchen near cookline. 2. One fly flying in server station.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2025.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray containing packages of raw steak stored on shelf above package containing imitation crab meat inside walk-in cooler. Manager moved the imitation crab meat to another area during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On cart at cookline: One reduced oxygen package containing tuna thawed inside reduced oxygen packaging. The tuna is completely thawed. Package does have a label indicating the tuna must be removed from packaging prior to thawing.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee at cookline stated she cooks the chicken to 155F-160F. Inspector educated employee on proper minimum cooking requirements during this inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plates inside both ice machines soiled with mold-like substance. **Repeat Violation**

Basic - Carbon dioxide/helium tanks not adequately secured. Two co2 tanks not secured in dry storage area of kitchen.

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. On cart at cookline: One reduced oxygen package containing tuna thawed inside reduced oxygen packaging. The tuna is completely thawed. Package does have a label indicating the tuna must be removed from packaging prior to thawing. Stop sale issued.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone sitting on cutting board at cookline. Employee removed phone from top of cutting board during this inspection. **Repeat Violation**

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Steak stored inside reduced oxygen packaging inside walk-in cooler with date mark of 7/11 and time mark of 3pm. Establishment does not have an approved HACCP plan.

Employee Health Policies Present

Hands Clean and Properly Washed

Food Received at Proper Temperature

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Proper Sanitizer Contact Time and Concentration

Personal Cleanliness

Wiping Cloths Properly Used and Stored

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Salmon 119F. Employee at cookline stated the salmon was ready. Inspector had employee place the salmon back on the grill to cook to 145F. After, 174F. **Corrected On-Site**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pans containing grilled onions, sliced cheese, and panko and butter mixture stored on counter at room temperature missing time mark. Chef stated the items were being held using time as a public health control from 12-4. The time is now 4pm, Chef discarded all items. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lower edge of deflector plate inside ice machine near manager's office soiled with black substance.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink in server station. Manager replaced sign during service this inspection. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on ceiling in kitchen near entrance soiled with dust.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups at fountain machine in server station.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Pan of pork chops in reduced oxygen packaging with date mark of 9/5. Establishment does hot have a HACCP plan. Manager stated their intent is to hold the items for no more than 48 hours.