BANYAN BREAKFAST CAFE'

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaned and sanitized dirty dishes then began to handle toast to make sandwich; no hand wash. Observed chef crack raw shelled eggs then began to handle clean single service container to plate order; no handwashing. Chef and employee washed hands and discarded single service container. See stop sale for contaminated toast. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above turkey bacon in double door stainless steel cooler. Operator stored properly. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee cleaned and sanitized dirty dishes then began to handle toast to make sandwich; no hand wash. See stop sale for contaminated toast. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter glass door reach in cooler: half and half (47F - Cold Holding); Almond milk (47F - Cold Holding); oat milk (46F - Cold Holding) As per operator, all items stored overnight in unit. Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter glass door reach in cooler: half and half (47F - Cold Holding); Almond milk (47F - Cold Holding); oat milk (46F - Cold Holding) As per operator, all items stored overnight in unit. Not prepped or portioned today. See stop sale. At cook line on prep counter: butter (61F - Cold Holding) As per employee, stored 20 mins. Not prepped or portioned today. Employee placed to quick chill. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked rice (114F - Hot Holding); mashed potatoes (108F - Hot Holding) As per operator, stored since 2 hours. Operator discarded. cooked cabbage (122F - Hot Holding) As per operator, stored 3.75 hours. Operator reheated to 189F. Corrected On-Site Warning

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double door reach in cooler: sausage gravy (56F at 11:20am; 56F at 11:58am- Ambient Cooling) As per operator, cooling since 30 mins. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Operator moved to quick chill. Corrective Action Taken Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning