| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Maintain cut tomatoes, grilled vegetables, sausage, grilled and roasted chicken, fresh mozzarella, etc. (all stored in WI cooler) are 41 F or below.//TCS foods were 50 F - 52 F.//A significant amount of TCS food in WI cooler were discarded.//Facility has some refrigeration (RI coolers) that was properly working.//Pizza toppings and salad stored in make table coolers were below 41 F.//Ambient air temp of unit was 52 F at the beginning of the inspection.//Facility is working with a limited menu (pepperoni, cheese, and salads) during the lunch hours.//Ensure that WI cooler is properly working before restocking unit with TCS foods and before working with an unrestricted menu. |
| 4 | 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions (for both chlorine and quat sanitizer used in facility).
4-501.19 Maintain the wash solution at 110 F or higher in a manual warewashing sink.
4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)//Properly clean and sanitize upper interior panel of ice machine and food contact surfaces of tongs hanging from rack. |
| 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.//Clean exterior sides of plastic containers to remove excess labels stored on racks in warewashing area. |