| Deducted | Critical | Remarks |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Chili and chicken noodle soup being hot held at ranges between 120 - 131 F. The PIC voluntarily discarded (COS). |
| 5 | Yes | Wash, rinse and sanitize contaminated equipment and utensils (non-cooking) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use (can opener blade, slicers, mixer, cutting boards, etc.)// An employee used a slicer to cut cheese and immediately after placed in the sanitization compartment with the sanitization solution. The sanitization solution was also only filled high enough to sanitize the bottom of the slicer. The dish washer was informed to wash and rinse before sanitizing. The employee and PIC was instructed to make sure the sanitization solution in the three compartment sink can submerge dishes being sanitized. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Cut lettuce, cheese, and cooked chicken ranging between 44-52 F. The PIC voluntarily discarded (COS). |
| 4 | Yes | 4-302.13 (B) Provide an irreversible registering temperature indicator for measuring the utensil surface temperature in hot water mechanical warewashing operations (Glass maximum registering thermometers are prohibited). // The establishment did not have an irreversible thermometer or temperature indicator strips for the high temp dish machine. |