| Deducted | Critical | Remarks |
| 2 | No | 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.//Employee observed drinking in the main food prep area.
2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.//Several employees observed without proper beard restraints and hair not properly restrained. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Waffle Mix 54F-57F.//COS//PIC voluntarily discarded. |
| 5 | Yes | 4-703.11 Provide hot water for sanitization in the dish machine which achieves a utensil surface temperature of at least 160 F. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)//Dish Machine reached a temp of 155F. Dish machine was in use during the observation. |
| 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 bottom of all RI units throughout the facility.
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| 1 | No | 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.//Clean floor drain located under the hand washing sink in the back food prep area. |
| 1 | No | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.// Sanitizer at the time of the regular inspection 0ppm.//COS//PIC made sanitizer prior to the end of the regular inspection that read 100ppm. |