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Violations (9)

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.14 OBSERVED A HAND WASH SINK WITHOUT SIGN. ALL HAND WASH SINKS SHALL HAVE A HAND WASH ONLY SIGN

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) OBSERVED HANDWASH SINK STORING SANITIZER BUCKET. SHALL ONLY USE HAND WASH SINK FOR HAND WASHING

• 15

  Food separated and protected

  3-302.11(A)(1)(a) OBSERVED RAW FAJITA MEAT STORED WITH MILK. MILK SHALL BE STORED AT TOP OF RIC WITH EGGS.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(C) OBSERVED SANITIZER QUAT BUCKET AND 3 COMP SINK WITHN 150PPM. QUAT SANITIZER SHALL BE BETWEEN 200-400PPM

• 22

  Proper cold holding temperatures

  3-501.16(A)(2) OBSERVED MAYO SITYTING ON COUNTER @ 48F. SHALL KEEP IN ICE BATH AND KEEP TRACK OF TIME OR IN RIC TYO MAINTAIN 41F OR BELOW

• 23

  Proper Date Marking and Disposition

  3-501.17(A) OBSERVED CHEESE IN RIC STORED WITH A DATE PAST MAX 7 DAYS. DAIRY AND RTE FOODS SHALL BE DATE MARKED AFTER OPENING OF 7 DAYS MAX USAGE

• 33

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15(A) OBSERVED COOKED RICE @ 74F PAST FIRST TWO HOURS OF COOLING. COOLING FOOD SHOULD REACH 70F IN 2 HOURS , THEN COOLED TO 41F IN COOLER

• 41

  Wiping cloths; properly used and stored

  3-304.14(B) OBSERVED WET CLOTHS BY GRILL STORED ON COUNTER AND NOT IN SANITIZER BUCKET. ALL WET CLOTHES SHALL BE STORED IN SANITIZER BUCKET BETWEEN USAGE

• 43

  In-use utensils; properly stored

  3-304.12 OBSERVED SPOON HELD IN CLOUDY WATER @ COFFEE STATION. UTENSILS SHALL BE STORED IN RUNNING WATER OR SANITIZER IN BETWEEN USAGE