| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above./ Sausage patties 112F-126F holding in the buffet warmer were returned to the grill and reheated during the inspection. |
| 4 | 3-603.11 Inform consumers by way of a disclosure and reminder by denoting with an asterisk on the menu that raw or undercooked animal foods may increase the risk of foodborne illness./ Raw shell eggs are available undercooked to the doneness requested by the customer; an advisory to inform the consumer that undercooked animal foods may increase the risk of foodborne illness is not provided on the menu. |
| 4 | 4-302.12(B) Provide a readily available temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin foods such as meat patties and fish filets./ The only probe thermometers available are bimetallic stems: provide a probe thermometer designed to measure thin foods such as a digital-type thermometer. |
| 1 | ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild caught fish as required by the Alabama Seafood Labeling Law./ The FSE serves tilapia; the required signage per the Alabama Seafood Labeling Law is not posted. |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and warewashing areas./ Replace blown and/or dimmed bulbs in fixtures where needed. |
| 5 | 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable./ Verification of communication of a minimum required health policy to employees is not available. The permitholder shall inform employees, and persons to whom a job offer is made (conditional employees), in a verifiable manner (flyer, signed agreement, etc.) of their responsibility to report information about their health (i.e. diarrhea, vomiting, or diagnosed with a foodborne illness) as they relate to diseases that are transmissible through food.
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| 1 | ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Current inspection was covered by other documents. |
| 1 | 6-301.14 Post a sign at the handsink in the prep area that notifies employees to wash hands. |