TURQUOISE BREAKFAST & LUNCH

Item 5A- Critical Violation [RED] Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.; Item 5B- Critical Violation [RED] Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.; Item 6B- Critical Violation [RED] Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.; Item 8B- In use food dispensing utensils improperly stored; Item 8F- Improper thawing procedures used; Item 12D- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs;