TANGERINE

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Inspection history

1. Sep 2, 2026

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   6 violations

   • 2-301.14(H) When to Wash (P). Observed employee on call phone then put on gloves with no hand washing before handling food. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items. (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Education provided.
   • 3-501.14(A) Cooling Foods (P). Sliced potatoes in the walk in cooler were stacked on top of each other with lids, with todays at the bottom of the stack. The potatoes had a temperature of 62*F, then 60*F after 30 minutes. The potatoes had been cooked at 9:00 am (This was at 1:30pm). The rate of cooling is insufficient to meet the 6 hour cooling time. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. Items had the lids taken off and spread through the cooler. Consider using smaller batches and metal pans.
   • 5-205.11 Using a Hand washing Sink-Operation and Maintenance (Pf). Hand sink next to cook station had a pot in it and front is blocked by table with waffle maker. Hand sinks must be maintained so they are accessible for employee use and may not be used for purposes other than hand washing. Education provided.
   • 2-102.11(A) Demonstration (Pf). Food service employees not able to demonstrate knowledge or understanding of food code at the time of inspection. During inspections and upon request the person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of this food code. Education provided.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). All Items in the small prep cooler on the line at 50-52*F inside the cooler, and 59*-64*F on the top of cooler - inclusing meat, cheese, cooked vegetables. All TCS foods need to be at 41 degrees or less. All items voluntarily discarded by staff/ management. You must stop using this cooler for holding TCS foods unless they are either on ice and being monitired for temperature or using Time as a Public Health Control, with all items time stamped and discarded after 4 hours.

2. Aug 19, 2026

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   9 violations

   • 2-301.14(H) When to Wash (P). Observed cook changing tasks to put on gloves with no hand washing. Food employees shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single use items. (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling animals; (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Education provided.
   • 3-304.15 Gloves, Use Limitation. Observed employee on their cell phone with gloves on and then immediately go back to food prep with gloved hands. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Education provided.
   • 3-304.14 Wiping Cloths, Use Limitation (C). Wipe cloths for cleaning surfaces are not kept in sanitizer buckets. Chef observed using soiled, wet towels without sanitizer on them to clean in use utensils on the line between use. All wipe cloths need to have detectable sanitizer on them. Education provided.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent. Facility needs more than one CFSM for when head chef is not working.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). All Items in the small prep cooler on the line at 50*F inside the cooler, and 60*-65*F on the top of cooler - inclusing meat, cheese, cooked vegetables. All TCS foods need to be at 41 degrees or less. All items voluntarily discarded by staff/ management.
   • 5-205.11(A) Using a Handwashing Sink-Operation and Maintenance (Pf) Observed trash can and sani bucket in front of and blocking the hand sink on the line. A hand sink shall be maintained handwashing sink that it is accessible at all times for employee use. Education provided.
   • 2-102.11(A) Demonstration (Pf). Food service employees not able to demonstrate knowledge or understanding of food code at the time of inspection. During inspections and upon request the person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of this food code. Education provided.
   • 5-202.14 Backflow Prevention Device, Design Standard (P). The mop sink faucet atmospheric vacuum breaker (AVB) had a shut off spray nozzle down stream of it. Per 5-203.14, shut off valve spray nozzles are not approved downstream of an AVB. Education provided to the manager to remove the spray nozzle when not in use.
   • 3-304.15(A) Gloves, Use Limitation (P) Observed soiled wiping cloths stored on food contact counters with 0 ppm quaternary ammonia sanitizer concentration. Employees were observed handling the cloths with gloved hands and then immediately touching food and food contact surfaces. If used, single use gloves shall be used for only one task such as working with ready to eat foods or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Provided education to food employees and person in charge that a wiping cloth with no residual sanitizer concentration is a source of contamination to the gloves and the food that the gloves touch. Sanitizer bucket refilled with appropriate concentration of sanitizer and wiping cloths placed in buckets between use as directed by person in charge.

3. Nov 10, 2025

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   3 violations

   • 8. 2-301.15 Where to Wash Observed employee washing hands in a food prep sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Education provided.
   • 51. 5-202.14 Backflow Prevention Device Standard Mopsink equipped with Atmospheric vacuum breaker (not rated for continuous pressure) has a y-valve installed on hose bibb connected to a hose and sprayer nozzle on end. This installation creates continous backpressure on the Atmospheric vacuum breaker and will cause it to fail. Removed hose and sprayer upon request . Turn off water when not in use.
   • 6. 2-401.11 Eating, Drinking or using Tobacco Products (c) Observed employee drinks stored on food prep counter of kitchen. Store employee food, drink in designated location below and away from food, food prep, and food contact equipment. Relocated upon request.

4. Oct 14, 2025

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   6 violations

   • 24. 3-501.19 (A) Time as a Public Health Control Facility is using Time as a Public Health Control for Hollandaise Sauce. Observed sauce stored at room temperature at time of inspection. If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (2) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control A template for compliance will be provided via email.
   • 28. 7-201.11 Separation of Storage Observed 2 bottles of bleach stored directly next to pancake mixes in dry storage shelves. Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single-service and single-use articles. Relocated to designated chemical area.
   • 8. 2-301.14 When to Wash Observed food employees touching raw animal foods with gloved hands, wiping gloves off with dry rag, and then handling ready to eat foods with same gloves. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLESP and activities such as during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task; When switching between working with raw FOOD and working withREADY-TO-EAT FOOD; Before donning gloves to initiate a task that involves working withFOOD; and after engaging in other activities that contaminate thehands. Education provided.
   • 6. 2-401.11 Eating, Drinking or using Tobacco Products (c) Observed employee drinks stored on food prep counter of kitchen. Store employee food, drink in designated location below and away from food, food prep, and food contact equipment. Relocated upon request.
   • 22. 3-501.16 (A)(2) TCS Food- Cold Holding Observed sliced turkey, corned beef, and cut tomatoes holding 44-49 deg F on top of cold hold unit across from flat top grill. Except during prep, Cold held TCS foods shall be maintained at 41 Deg F at all times. Unit turned down and foods covered to rapidly cool to 41 F.
   • 10. 6-301.11 Handwashing Cleanser 6-301.14 Handwash Signage 5-205.11 Using a Handwash Sink Operation Observed handsinks with no soap, not marked with signage (at bar) and observed employees dumping drinks in handsinks. Handsinks shall be marked with signage to indicate handwash sink, fully stocked with soap and paper towels, and used for no other purpose than handwashing. Education provided. Sign provided. Soap restocked.