| Deducted | Critical | Remarks |
| 5 | Yes | 4-703.11 Provide hot water for sanitization in the dish machine which achieves a utensil surface temperature of at least 160 F. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action) /// Surface temp of the mechanical dish machine reached max temps between 151F-156F. |
| 1 | No | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses. /// Observed cloths stored on counters. |
| 1 | No | ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager. /// Observed expired milk stored in the R.I. coolers. |
| 2 | No | 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 of the facility. |
| 1 | No | 4-903.11 Store clean equipment and utensils covered or inverted. /// Observed plates stored on counters that were were not inverted. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp (46F-50F) sausage, milk, half and half creamer, ham, and sliced cheese stored in the W.I. cooler. COS - PIC discarded.
3-501.16 (B) Maintain non-pasteurized raw shell eggs at ambient temperature of 45 F or below. /// Raw eggs were out of temp (48F-50F) in the W.I. cooler. COS - PIC discarded. |
| 1 | No | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed in the R.I. coolers. |