| Deducted | Critical | Remarks |
| 4 | Yes | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks./ Water temperature at the handsink in the rear-most restroom measured maximum 58F. |
| 1 | No | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ice dispensing areas./ Blown bulbs in light fixtures over the juicing machine and the ice machine. |
| 1 | No | 4-204.113 Provide easily accessible and legible data plate for the dishmachine./ There is not a data plate provided on the machine that is accessible for the operator of the machine (inspection 21 FEB 2022 records that technician informed that there is a data plate posted on the machine, but it on the back of the machine against the wall): provide a data plate (NSF sticker) on the dishmachine where it is VISIBLE to the machine operator. |
| 1 | No | ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild caught fish as required by the Alabama Seafood Labeling Law./ The FSE was briefed on the revised Alabama Seafood Labeling Law and provided a copy along with the updated signage for posting as required by the law. |
| 1 | No | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables and coolers./ Air temperature thermometers were not provided inside the kitchen make table and prep coolers. |
| 1 | No | 3-304.12 Store between-use utensils in a container of water at 135 F or above./ Utensils at the smoothie prep station are stored between-use in a container of water at ambient temperature. |
| 4 | Yes | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation./ There is not a person on duty who has completed an accredited program.
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