| Deducted | Critical | Remarks |
| 1 | No | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. 4-602.11(E) Clean surfaces of equipment and utensils contacting non-TCS food: any time contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer self-service utensils; before restocking condiment dispensers// Container filled with old toppings, food debris, dust, and a dirty paintbrush stored underneath topping station. |
| 1 | No | 3-304.14 Change dry wiping cloths when visibly soiled.// Visibly soiled sanitizer solution in sanitizer bucket next to hand sink.
3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Sanitizer bucket storing wiping cloths does not have sanitizer solution at correct concentration.
3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth stored on surface next to 3 compartment sink. |
| 1 | No | 6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Nonfunctional reach-in unit stored in back of facility; unused couch stored in back of facility. |
| 5 | Yes | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Yogurt machines are only getting cleaned one machine per day (7 machines total, so they are cleaned once per week) and visible grime on the nozzles of one of the machines; waffle cone maker severely caked with black grime and PIC could not identify last time it was cleaned. |
| 1 | No | 4-903.11 Store clean, sanitized utensils in a self-draining position to air dry.// Employee see drying utensils/nozzles with microfiber cloth that had been left out instead of air drying. |
| 1 | No | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.// Second reach-in thermometer in back of facility does not have internal thermometer. |
| 5 | Yes | 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// Employee health policy has not been signed by any employees. |
| 4 | Yes | 4-501.116 Use appropriate chemical test kits to accurately determine the concentration of the sanitizing solution.// Facility only has chlorine test strips available but uses quaternary ammonia. |