| Deducted | Remarks |
| 4 | 5-103.11(A) Provide water source and system capacity sufficient to meet peak water demands of the food establishment. // Limited hot water after all 3 compartments are filled.
5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // Hot water only reached 84F at hand sink. |
| 4 | 4-501.19 Maintain the wash solution at 110 F or higher in a manual warewashing sink.// Hot water at three compartment sink was 91F.//Hot water from faucet started at 92F and immediately dropped to 84F. |