Greenwood Inn

Inspector notes: Observed chicken stored in portioned plastic bags on the top prep station. Chicken observed stocked over the fill line of container and temped at 50 degrees Fahrenheit. Chicken under the fill line were 41 degrees Fahrenheit and other tcs foods in the unit were observed at 41 degrees Fahrenheit or below. The ambient/internal temp. of unit was 41 Fahrenheit degrees. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. -Staff advised not to store foods over the fill lines of containers and reviewed proper food storage.

Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with food debris. The food contact surfaces of equipment must be clean to sight and touch. PIC relocated can opener to dishwasher to wash, rinse and sanitize at time of inspection.

Inspector notes: Observed shellfish tags lacking date for when the last shellfish was used/sold. Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.

Inspector notes: The facility is lacking test strips to measure the concentration of the sanitizing solution for the (3-bay sink).

Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine located in the kitchen.

Inspector notes: Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice. PIC separated ice at time of inspection with melt plate temporarily.

Inspector notes: The establishment is lacking an allergen statement on their menus for consumers.

Inspector notes: The date when the last shellfish stock was sold was not being kept on tags. Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.

Inspector notes: Several ceiling tiles throughout the kitchen, prep, and ware-washing areas were observed in poor repair.

Inspector notes: The door to the outside, located in the side entrance, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: Several containers of food were observed stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.