| Deducted | Remarks |
| 4 | 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.// There were no paper towels at the hand sink near the three compartment sink
5-205.11 Cease using hand sinks for any purpose other than handwashing.// There was food debris, a single service cup lid, a straw, and a bowl in the hand sink near the three compartment sink
5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // The women's and men's hand sink both topped out at 95 F after ran for around 2-3 minutes. |
| 1 | 6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.// There was a mop being stored directly on the floor and not hanged to air dry. |
| 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. // There were TCS food items that were not properly date marked. One food item that appeared to look like pizza or lasagna was cooked Tuesday the 8th with no date marked label. There was an item cooked yesterday morning with no date mark which exceeds 24 hours. There was also a food item that had the date 07/11 labeled on it, which is not possible due to that day being tomorrow |
| 1 | 4-903.11 Store clean equipment and utensils at least 6 inches above the floor.// Pots and a cutting board were being stored directly on the ground |
| 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. // The interior of the ice machine has debris accumulation |
| 1 | 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. // The cutting board near the WI cooler are in bad repair and need replacing. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Several TCS food items being stored in the RI prep cooler being sold to guest ranging between 46-50F. The PIC informed me that they ice the food and it takes time for it to cool. The establishment was instructed to cool the food in the WI cooler first and then put it in the RI prep cooler. |