| Deducted | Critical | Remarks |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./ Air temperature of the display cooler on the serving line is reading minimum 45F-46F and packaged salads with variety TCS food content measured 51F-54F: all salads shall be discarded at conclusion of service. Pending repair or replacement of the cooler to maintain food at 41F<, the following TPHC procedure is implemented forthwith: TCS foods shall be held in the WI cooler at 41F<, stocked in the display cooler no earlier than 10:30, and any TCS food remaining in the display cooler shall be discarded by conclusion of lunch service at 12:45. |
| 1 | No | 4-502.11(C) Maintain water temperature measuring devices to be accurate and in good repair./ The dishmachine rinse temperature display is not reading consistently and displayed the rinse temperature on only one of the five runs that were observed during the inspection (sanitization was confirmed with a maximum registering thermometer). |