Deducted | Remarks |
1 | 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. / The ice machine panel, the soda drip trays, and the storage shelves had residue. |
1 | 4-402.12 Provide at least a 6-inch clearance via elevated legs between the floor and floor-mounted equipment that is not easily movable or seal the unit to the floor./ The drive-thru soda fountain carbonator was not elevated and did not have a 6 inch clearance between the floor and the carbonator. |
4 | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. / The 2 kitchen hand sinks water temperatures were 68F, 69F, the mens and womens restroom hand sinks water temperatures were 68F. |
2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The floors in the WI coolers, and below the equipment had residue.Some ceiling vents had residue. |