TANGERINE RESTAURANT

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Inspection history

1. Jul 22, 2026

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   7 violations

   • 3-304.12 In-Use Utensils, Between-Use Storage (C) Observation: Several hotel pans with utensils submerged in the kitchen and coffee bar. Code Citation: Store in-use utensils on clean dry surface, in hot water maintained 135 deg., in running dipperwell, in the food with the handle out of food. Correction: Education provided.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Observation: Three containers of cooked onions in the walk?in cooler were found to have exceeded the 7-day limit. Code Citation: Foods that are time/temperature controlled for safety and held for more than 24 hours must be date-marked and used within 7 days of preparation. Correction: Onions were discarded. Education provided.
   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Pouched eggs stored in an ice-filled hotel pan on the counter were cold?holding at 56°F. Additionally, onions, mushrooms, ham, turkey, leafy salad greens, and shredded cheese in the prep table cooler were cold?holding between 46–51°F. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: In the meantime, staff will continue using hotel pans with ice and water to keep food properly cooled.
   • 3-304.15(A) Gloves, Use Limitation(P) Observation: Gloved hands were wiped on the apron when an interruption occurred during food preparation. Code Citation: 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. P Correction: Education provided.
   • 4-301.11 Cooling, Heating, and Holding Capacities – Equipment Observation: The two prep table coolers in the kitchen are not adequately maintaining TCS foods at or below 41°F. The ambient temperatures of the units were measured between 52-62°F. Code Citation: Equipment of sufficient number and size must be provided to meet the cooling, heating, and holding needs for potentially hazardous foods. Correction: the manager will call to arrange for the equipment to be serviced.
   • 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: Employee handwashing sink in kitchen area was blocked by a trash can. Code Citation: HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Correction: Education provided.
   • 3-304.14 Wiping Cloths, Use Limitation (C) Observation: Observed wet wiping cloths stored on counters in the coffee bar between uses. Code Citation: Cloths in-use for wiping counters and other equipment surfaces must be maintained in adequate sanitizer solution. Correction: Education provided.