| Deducted | Remarks |
| 4 | 5-103.11(B) Provide hot water generation and distribution systems sufficient to meet peak hot water demands throughout the food establishment. // Hot water throughout kitchen at hand sink, compartment sink, and low-temp dish machine did not reach above 82F during inspection. Water temperature peaked at 82F but dropped down to 74F after continuous use. Restroom water temperature reached 100F. Employees stated that the hot water heater has had work done recently. Provide at least 100F at hand sink, 120F at dish machine, and 110F at compartment sink. Establishment uses disposable dishes and utensils. Compartment sink had water between 112-124F in the compartments at start of inspection. |