| Deducted | Remarks |
| 1 | 3-305.11 Store food at least 6 inches above the floor./ Cases of waffle batter on the floor in the storage room. |
| 1 | 4-501.11 Provide a stopper for each sink compartment to immerse equipment and utensils for washing, rinsing, and sanitizing./ Unable to locate stoppers for the warewashing sink compartments. |
| 4 | 6-301.12 Provide paper towels at each handwashing sink./ Supply of paper towels at the handsink in the dishroom were replenished during the inspection. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./ Air temperature of the RI cooler on the self-service breakfast buffet counter reading 45F on the unit thermometer and 41F with a minimum-registering thermometer: yogurt cuplets stored inside and measuring 51F were voluntarily discarded. Cease storing TCS food in this cooler until holding food at proper temperature. |
| 4 | JCDH 2.2 Provide food safety training for all who work in the Limited Food Service Establishment, within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation./ The person on duty in the breakfast operation (months on the job) does not have food safety training. |