| Deducted | Critical | Remarks |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Cooked pasta 58F, grilled chicken 57F, mixed veggies 58F were stored on speed rack at room temperature while stocking WI cooler.//Manager voluntarily discarded.// Several sliced pumpkin pies stored with internal temperature of 66F at room temperature on speed rack near serving line. Per manufacturer instructions, pies are to remain refrigerated until time to serve.Voluntarily discarded. |
| 5 | Yes | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Residue buildup in ice machine in dining area.// Several clear plastic cups stored dirty ready for use in dining area. |
| 1 | No | 4-501.11(A) Maintain equipment in good repair (general).// Dish machine is not meeting required sanitizer temperature(staff was not using during inspection) and repair 3 compartment sink faucet leaking. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Black residue on walls behind dish machine, residue in floor drains and dust buildup in air vents in bathroom. |
| 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. // Residue buildup on WI cooler shelves.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue on bottom shelf of drink station where rack of cups are stored, dirty speed racks throughout the kitchen area, residue in bottom pull out drawers on serving line and inside inoperative blast chiller. |