| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required./// Multiple food handler cards are expired. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Coleslaw (43F-44F) in the make table cooler on the line was out of temperature.--COS, PIC moved item to cooler, was recently made and put on the line instead of cooling first. Container of chopped tomatoes (50F) in the produce WI cooler was out of temperature.--COS, PIC discarded tomatoes. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./// Bottom of the beer and keg cooler in the bar area needs to be cleaned. Accumulation of liquid and debris residue |
| 1 | 4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition./// Ice scoop in the bar area is chipped and needs to be replaced. |
| 1 | 4-901.11 Allow utensils to air dry before stacking./// Several pans are stacked up wet on the clean rack shelf in the dry storage area. |