| Deducted | Critical | Remarks |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Cooked Rice 122F, Cooked Lamb 115F-122F, Cooked Chicken 115F-120F.//COS//PIC reheated cooked Rice to 168F , Lamb to 172F, and Chicken to 165F.// Items were prepped 30 minutes prior to the inspection. |
| 1 | No | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.// Shrimp, Corn nuggets, Mozzarella Sticks, and French Fries stored in RI Freezer uncovered. |
| 1 | No | 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.//Clean fan vent covers in WI Cooler and RI cooler holding salads. |
| 1 | No | 5-205.15(B) Repair condensate leak in refrigeration units.//Repair condensation leak in WI Freezer.
6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.//Clean floor drain located under 3 compartment sink. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout the kitchen area and in the WI Freezer.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair/Replace damaged and missing ceiling tiles throughout the facility. |