| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above. /// Observed out of temp (115F-130F) cooked spaghetti on the left side make-line nearest the dry storage room. Observed out of temp (120F-130F) cooked beans, fish and spaghetti in the warming cabinet on the left side nearest the dry storage room. COS - PIC reheated out of temp items. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp (53F) cheese, yogurt, cut cabbage, chicken bites, ham, sour cream, buttermilk, and hot dogs in the W.I. cooler. Ambient air temp in the W.I. cooler was 52F. COS - PIC discarded out of temp food items. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Damaged walls in the W.I. cooler.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors throughout the establishment. |
| 1 | 4-501.11(A) Maintain equipment in good repair (general). /// Observed leak underneath the make-line table that is nearest to the dry storage room. Leak observed on the warmer unit nearest to the dry storage. |
| 4 | 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. /// Handwash sink in the kitchen did not have soap. |