TOWNEPLACE SUITES BOYNTON BEACH

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on counter: oat milk (57F - Cold Holding); thermos on counter: coffee creamers (46-58F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator decided to add products to time control. Operator added time stamp for remaining 1 hour. ; Motak reach in cooler: boiled eggs (47F - Cold Holding); butter (48F - Cold Holding); cream cheese (46F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on counter: oat milk (57F - Cold Holding); thermos on counter: coffee creamers (46-58F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator decided to add products to time control. Operator added time stamp for remaining 1 hour. ; Motak reach in cooler: boiled eggs (47F - Cold Holding); butter (48F - Cold Holding); cream cheese (46F - Cold Holding) Observed employee with cooler door open for approximately 15 minutes restocking cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Advised operator to leave cooler shut until products reach 41F within 3.75 hours. **Corrective Action Taken** **Warning**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. waffle batter dispenser: waffle batter (milk) (77F - Hot Holding) Per operator, out of temperature for approximately 3 hours. Operator decided to add to time control. Operator placed time stamp for remaining 1 hour.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. waffle batter dispenser: waffle batter (milk) (77F - Hot Holding) Per operator, out of temperature for approximately 3 hours. Operator decided to add to time control. Operator placed time stamp for remaining 1 hour. **Corrected On-Site** **Warning**

High Priority

Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature - Not Set Up) Per operator, dish machine not currently used for sanitizing dish ware. Per operator, all sanitation conducted at triple sink with quaternary sanitizer.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature - Not Set Up) Per operator, dish machine not currently used for sanitizing dish ware. Per operator, all sanitation conducted at triple sink with quaternary sanitizer. **Warning**

Basic

No conspicuously located ambient air temperature thermometer in holding unit. At table top reach in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At table top reach in cooler. **Warning**

Basic