Greenbush Bakery

Year by year

Inspections

1. Mar 5, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink has an airbreak - a proper air gap between the drain and the sewage system is needed.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands before changing gloves after touching face.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - HIGH TEMP MACHINE

     Water temperature for the sanitization rinse in the high temperature warewashing machine is not have dish to reach 160F.

     Correction: Adjust the water temperature so the hot water is 180 degrees F. or above or have the unit serviced immediately. If manual sanitization cannot occur in 3 or 4 compartment sink or the warewashing machine cannot be repaired with a short amount of the time, the establishment shall be closed until the warewashing machine can be repaired.

     Code WFC 4-501.112

2. Jan 6, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling available at handsink by production belt.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

3. Dec 12, 2023 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Crushed peanuts, coconut, and oreos are stored in unlabeled containers. Jam filling dispensers are unlabeled.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided for dishwasher. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

4. Jan 10, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

5. Aug 26, 2019 Pre-Inspection · No Reinspection Required

   No violations cited.