| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.///Corn 120F , Carrots 96F-135F, Bourbon Chicken 122F, and Cooked Veggies 112F-122F.//COS PIC reheated items to 165F prior to the end of the inspection.// Items were prepped 10-20 minute prior to the inspection. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair/Replace damaged floors, walls, and ceilings throughout the facility.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors, walls, ceilings, and ceiling vent covers throughout the facility with special attention to areas with standing water and the Salad bar line. |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Repair/Replace lighting under the hood vent.
6-501.14 Clean ventilation hood filters to prevent contamination by dust, dirt, etc. |
| 2 | 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Employee observed chewing gum during the regular inspection.
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