| Deducted | Critical | Remarks |
| 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. /// Grime and debris observed on the exterior and interior of equipment. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp 50F-55F recently prepped cut/sliced tomatoes and cooked broccoli in the R.I. cooler. COS - Placed items to properly cool in the W.I. cooler. Observed recently placed out of temp ranch 60F (containing buttermilk) sitting on ice. COS PIC moved to W.I. cooler. Milk observed out of temp 51F in the small black R.I. cooler. COS - PIC discarded. |
| 1 | No | 5-501.113 Keep dumpster doors and lids closed. /// Dumpster door opened.
5-501.113 Keep the waste-grease receptacle closed.
5-501.115 Remove unnecessary items from the refuse storage area. /// Grime and miscellaneous items observed around the dumpster area.
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| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floor/walls of the facility. |
| 5 | Yes | 4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action) /// Chemical solution (chlorine) did not dispense when in service. 0 ppm of chlorine solution. |
| 4 | Yes | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). /// Designated person with food safety manager certification not present.
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| 1 | No | 6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning. /// Light bulbs not functioning in the dry storage area near the ice machine. |