| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Torn lettuce, chicken salads, deli meats, egg salad and sliced tomatoes with internal temperature of 47F-50F in bottom RI cooler and serving line at the Deli area.// All TCS foods were removed and placed in WI cooler to re-chill to proper temperature.//COS. Serving line TCS foods were replaced with items in proper temperature. |
| 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. // Food debris in crevices of warming units and food spills in RI coolers in main kitchen.//Black residue in cooler gaskets. |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged warming unit gaskets.//
4-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.// Rusty shelves in RI coolers on serving lines. |
| 1 | 6-501.112 Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.// Several fly tape hanging above open containers of plastic bowl and food in main kitchen. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Cooked green beans and potato wedges 119F were on roast beef station. Two pans of sweet potato were stored in hot box below 135F.//Staff reheated to proper temperature.//COS |