Tangerine

Basic – Equipment in poor repair

High temperature dish machine only reaches 130.8 F. Three compartment sink set up at 200 ppm quaternary for sanitization.

Basic – Food stored on floor

Plastic water bottles stored on floor of rear hallway.

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Double door oven at end of cook line has built up food debris.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Employee beverage in upright freezer just before co line entrance.

High Priority – Pesticide-emitting strip present in food prep area

Pesticide emitting strip in rear storage area next to overhead lights. Manager removed. Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Milk dated 11/25/23 in mini refrigerator in prep hallway.

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

Milk dated 11/25/23 in mini refrigerator in prep hallway.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

On breakfast buffet tables: butter (67F – Cold Holding); half and half (50F – Cold Holding)

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink in coffee prep area used to dump ice from drinks.

Intermediate – Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications

High temperature dish machine only reaches 130.8 F. Three compartment sink set up at 200 ppm quaternary for sanitization.