GREENLAKE BAR & GRILL

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Inspection history

1. Feb 13, 2025

   B
   3 violations

   • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
   • 4200 - Food-contact surfaces maintained, cleaned, sanitized
   • 1900 - No room temperature storage; proper use of time as a control, procedures available

2. Mar 6, 2024

   B
   1 violation

   • 4200 - Food-contact surfaces maintained, cleaned, sanitized

3. Oct 11, 2023

   B
   1 violation

   • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

4. Jun 1, 2023

   B
   4 violations

   • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
   • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
   • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
   • 1400 - Raw meats below and away from ready-to-eat food; species separated

5. Oct 31, 2022

   B
   2 violations

   • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
   • 1600 - Proper cooling procedure

6. Apr 5, 2022

   B
   4 violations

   • 3400 - Wiping cloths properly used, stored; sanitizer concentration
   • 4200 - Food-contact surfaces maintained, cleaned, sanitized
   • 4700 - Garbage, refuse properly disposed; facilities maintained
   • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

7. Oct 25, 2021

   B
   1 violation

   • 1900 - No room temperature storage; proper use of time as a control, procedures available

8. Oct 11, 2021

   B
   9 violations

   • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
   • 3700 - In-use utensils properly stored
   • 3000 - Proper thawing methods used
   • 3400 - Wiping cloths properly used, stored; sanitizer concentration
   • 0900 - Proper washing of fruits and vegetables
   • 2200 - Accurate thermometer provided and used to evaluate temperature of TCS foods
   • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
   • 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
   • 1900 - No room temperature storage; proper use of time as a control, procedures available