| Deducted | Remarks |
| 4 | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks./// Hot water at handwashing sink near the ware washing area reached 86F at the beginning of the inspection and dropped to 82F by the end of the inspection./// Hot water at the handwashing sink at entry near ice machine reached 69F./// Hot water at handwashing sink located in the bar area reached 62F. |
| 1 | 5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.
5-501.113 Keep dumpster doors and lids closed. |
| 4 | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days, including the date of preparation./// Container(s) of chicken and spareribs, cooked on Sunday, February 1st, were not properly dated. - COS PIC placed the date on containers. |
| 1 | 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./// Observed food debris at the bottom of RI freezer located in the corner by the office. |