| Deducted | Remarks |
| 4 | 4-301.11 Provide enough equipment to maintain all cold-held TCS food at 41 F or below./ The WI cooler ambient air temperature was 57F raw meat 57F, raw eggs 58F cooked rice 57F, cheese 53F. All TCS foods above 41F were voluntarily discarded. Cease use of the WI cooler, the 2-door refrigerator across from the 3-compartment sink, and the refrigerated make table across from the grill until TCS foods are maintained at 41F and verified by JCDH EHS. |
| 4 | 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. / There was no soap at the kitchen hand sink across from the auto dish machine area. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./ The refrigerated make table across from the grill ambient air temperature 59F The food temperatures were as follows steak 59F, pork 56F, milk sauce 62F, shrimp 53F, fish fillets 53F. All TCS foods with temperatures above 41F were voluntarily discarded. Unit had heavy condensation leak inside. |
| 1 | 3-305.12 Cease the storage of food under open stairwells, unshielded sewer lines, leaking water lines or under lines with dripping condensate or under other sources of contamination. / A stainless rack was placed over the mop sink and a bag of onions was stored on the rack. |