| Deducted | Remarks |
| 5 | 3-501.19(B)(4) Discard TCS food under time as a control that is in unmarked containers if the time that the food was removed from temperature control cannot otherwise be identified (ex: whiteboard, log book, timer) or the food is marked to exceed the 4-ho///Hamburgers and hotdogs 115F to 123F. Discarded while on site. |
| 1 | 3-602.11 Label food packaged in the establishment as required by law.///Butter and capri sun pouches marked for individual sale. |
| 1 | 3-307.11 Provide separation between packaged raw animal products of different species.(preventive)///Eggs stored above other foods and drinks. |
| 4 | 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.///No test strips available at time of inspection. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Ice cream chest has large accumulation of ice build up. |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///(1)Several missing cabinet door fronts at coffee counter (2) white chest freezer with cups of ice hinge not working properly. |
| 1 | 6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.///Mops stored in mop sink wet. |