Green Acres

Year by year

Inspections

1. Dec 16, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in a kitchen sanitizer bucket is 200 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     #1) Soup reheated on stove top was placed in countertop warmer for hot holding. Temperature of soup was 154F in center and 129F in the top one inch of product. This initial reheat time was 30 minutes and thus safe to recondition/reheat on stovetop again. #2) rice from prior day was reheated in oven for ~ one half hour and temp'd at 148F and was then placed in steam table.

     Correction: Adjust procedures and methods to properly reheat food intended for hot holding to at least 165 degrees F within 2 hours.

     Code WFC 3-403.11

2. Jun 5, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

3. Jun 4, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Two knives on the clean knife rack in the back room prep area were insufficiently cleaned and are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Vegetable beef soup in walk in cooler was cooled improperly. Product was in a tall container with a lid and product depth was ~10 inches; per Chef this was cooked the night before at around 7 pm. Other products in the walk in cooler had internal temps of 36F.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     #1) The sanitizer concentration for the chlorine in the dish machine is at 0 ppm. Chef called service provider immediately however a technician cannot come to the establishment until the next day. Dish machine can be used to wash dishes however sanitizing of dishes must still occur. Chef setup a sanitize station in the two compartment prep sink adjacent to dish machine. Solution tested at 50 ppm. Staff to monitor sanitizer throughout the open hours and drain/refill/add sanitizer and test to make sure 50-100 ppm chlorine is always present in the sanitize station. Dishes will be air dryed before being put away. #2) Three sanitizer buckets in the kitchen and prep area tested at 0 ppm chlorine. Chef directed staff to refresh solution which tested at 50 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the chlorine sanitizer is expired. This includes test strips at the bar and in the kitchen.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

4. May 24, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Back of meat slicer blade is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Cheesecake observed without a datemark in 2-door upright refrigerator in server area.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

5. Oct 21, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Jan 31, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. May 9, 2017 Pre-Inspection · No Reinspection Required

   No violations cited.