ORONZOS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed farro stored at 45F in the catering room. Manager threw away the farro. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle stored in the dry farro. Manager removed the containers. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in standing water.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at the dish washing machine to be run dry and at 0 ppm. Chlorine container changed, machine primed, and sanitizer final rinse measured 100 ppm residual chlorine on the surface of the pot. Corrected On-Site