| Deducted | Critical | Remarks |
| 1 | No | 4-204.113 Provide an easily accessible and legible data plate for the dishmachine (also, the temperature guages are not labeled or marked to indicate which guage is measuring what). |
| 1 | No | 4-601.11(C) Keep the nonfood contact surfaces of the egg mixer free of an accumulation of food residue and other debris./ Accumulated, dried egg residue and grease on the exterior of the egg mixer and its wall-mount. |
| 1 | No | 5-501.113 Keep dumpster door and waste grease receptacle lid closed. |
| 1 | No | 5-205.15(B) Repair condensate leak in the WI cooler./ Condensate drippage from the fan housing onto food packaging. |
| 4 | Yes | 4-302.13 (B) Provide an irreversible registering temperature indicator for measuring the utensil surface temperature in hot water mechanical warewashing operations (Glass maximum registering thermometers are prohibited)./ An irreversible registering temperature indicator for use in the hot water sanitizing dishmachine is not provided. |
| 5 | Yes | 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable./ Employees on duty for whom no verification of communication of a minimum required health policy is provided. The employees completed and signed copies of FDA Form 1-B during the inspection for inclusion with the health reporting agreements maintained on file. |
| 5 | Yes | 4-703.11 Provide hot water for sanitization in the dishmachine which achieves a utensil surface temperature of at least 160 F. / Utensil surface temperature in the hot water sanitizing dishmachine measured maximum 134F-142F on multiple, repeated runs of the machine. Repair dishmachine and wash, rinse and sanitize in 3-compartment sink until the machine provides hot water to achieve proper utensil surface temperature for sanitization. |