| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./// TCS foods stored on top of the make-table cooler between the handwashing sink and cooking equipment were above 41F.(Deli meat-turkey 51F, ham 45F, roast beef 49F; Chicken salad 46F). TCS foods stored on top of make-table cooler were discarded. Ice was being used under TCS products. PIC stated that during busy times, cooking equipment stored next to make-table makes the temperature of TCS products increase. PIC was advised to use time as a public health control during this time and was asked to provide a SOP for time to be reviewed. - TCS items discarded |
| 5 | 4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified in 7-204.11. / Repair the dish machine and wash, rinse, and sanitize in the 3-compartment sink until repair is verified by JCDH. (Corrective Action). Sanitizer at dish machine (chlorine) registered at 0ppm. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Observed food debris throughout the kitchen prep area on floors/walls under/behind hot holding/cold holding/cooking equipment, prep tables, and storage racks throughout the kitchen prep area. |