| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. // The following TCS foods were out of temperature at the RI cooler prep area: diced tomatoes, sliced tomatoes, torn lettuce, diced ham, and sliced cheese (60F - 65F). COS. All were voluntarily discarded. 3-501.16 (B) Maintain non-pasteurized raw shell eggs at ambient temperature of 45 F or below. // Raw shell eggs (47F - 50F) were sitting out at room temperature (the time as a control chart for eggs had not been noted). COS. Times that eggs were taken out of temperature control and time to discard were noted on chart. |
| 1 | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // Sausage patties and bacon are stored in RI cooler uncovered. |
| 1 | 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice. // Ice scoop handles were touching the ice in both ice bins.3-304.12 Provide a utensil with a handle for serving or dispensing food or ice. // To-go cups are being used to dispense pecan pieces and other waffle toppings. |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment free of an accumulation of dust, dirt, food residue, and other debris. // White plastic baffle inside ice machine has black residue. Several of the RI coolers have black residue around gaskets and door frames. Shelf containing condiments across from RI coolers has grease residue. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses. // Wet wiping cloths were out on counters and shelving. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment. // Chlorine sanitizer tested between above 200ppm. Discussed dilution of sanitizer solution. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units. // Condensate dripping onto closed containers of waffle batter in WI cooler. No contamination appears to have occured.6-301.14 Post sign at all hand sinks that notifies employees to wash hands. // No handwashing signage on front hand sink in cooking area. |
| 1 | 5-501.113 Keep dumpster doors and lids closed. // Dumpster side door isopen. 5-501.113 Keep the grease receptacle closed. // Grease receptacle lid is open. 5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests. // Build-up of grease on the lid and sides of outdoor grease receptacle. 5-501.113 Keep indoor grease receptacles covered when not in continuous use and after they are filled. // Bucket of grease for receptacle is stored without coverage in back kitchen area. |