| Deducted | Critical | Remarks |
| 4 | Yes | JCDH 2.2 Provide food safety training for all food handlers as required.// Not all employees have food safety training. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// TCS foods (tomatoes, house-made dressings, cheese, lettuce, cooked pasta, etc) in both make tables ranging from 47F-65F. COS- PIC cooled all TCS foods and put on ice until tables can be repaired. |
| 1 | No | 3-501.13 (E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.// ROP packaged fish thawed in walk-in cooler.
3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.// Cuts of beef thawing in sink in running water, not submerged. |
| 1 | No | 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)// Ground beef and whole cuts of beef thawing together.
3-305.11 Store food at least 6 inches above the floor.// Onions stored directly on floor in back of kitchen. |
| 4 | Yes | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)// Dicer, slicer, and dutchess soiled with residue. |
| 1 | No | 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. 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. 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Equipment throughout facility soiled with debris and residue. |
| 1 | No | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.// Cutting boards throughout facility excessively scorched.
4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair (food holding units).// Ambient thermometer for walk-in cooler is not reading correct temperature. |
| 1 | No | 4-204.113 Provide easily accessible and legible data plate for dish machine.// Data plate for dish machine missing. |
| 4 | Yes | 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// Hand sinks throughout facility do not have paper towels. COS- employee stocked paper towels at each hand sink. |
| 1 | No | 5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in walk-in freezer. |
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