| Deducted | Remarks |
| 5 | 4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 50 ppm at 75 F or higher; or 100 ppm at 55 F or higher. // There were dishes attempting to be actively sanitized and used that were reading 0PPM for chlorine, which is the sanitizer the establishment uses. The PIC restarted the process to properly wash,rinse, and sanitize the dishes with a proper chlorine solution in the three compartment sink. |
| 1 | 5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females.// Unisex restroom was missing a covered waste receptacle for women |
| 1 | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands. // Two hand sinks are missing hand washing signs |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths being stored directly on the surface and not in the sanitization solution. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Lettuce,tomatoes,cheese, sautéed onions, and brisket reading between 44-54 F. The PIC voluntarily discarded the food items |