| Deducted | Remarks |
| 2 | 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles./ Foodhandler not wearing a beard restraint. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above./ Roast chicken pieces, baked fish filets, and roasted carrots holding < 2 hours in the hot food holding cabinet and measuring 88F-112F were reheated: holding cabinet temperature setting was raised; ensure that holding equipment is properly set and preheated before loading with cooked or heated food. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./ Cooked shrimp and diced chicken holding 1 hour on the make table and in the undercounter cooler at the exhibition station measured 54F-60F were rechilled in the freezer. Temperature log shows these foods measured 36F when moved from the WI cooler to the exhibition station 1 hour earlier. The chicken and shrimp were not properly ice-bathed on the make table, but the temperature of the diced chicken in the cooler measured the same as those foods. Refrigeration units were functioning properly; cause of this temperature abuse could not be identified. |
| 4 | 6-301.11 Provide a supply of soap at each handwashing sink./ Soap missing at the handwashing station at the service counter in the coffee bar was resupplied during the inspection. |
| 1 | 5-205.15(B) Repair condensate leak in the WI freezer./ Leak from the plumbing line on the fan unit. |