| Deducted | Critical | Remarks |
| 1 | No | 3-304.12 Store between-use utensils in a container of water at 135 F or above; or, on a clean, sanitized surface in a protected location./ Batter and food dispensing scoops are stored in containers of water at ambient temperature on the cook and expo lines. |
| 1 | No | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables and coolers./ Unable to locate air temperature thermometers inside the left-hand make table cooler on the expo line and inside the prep cooler at the service counter. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./ Air temperature of the right-hand make table cooler on the expo line reading minimum 43F-50F; variety dairy cheeses, pimento cheese spread, cut tomatoes and melon, and pooled eggs and egg whites stored on the top rail and inside the cooler >2 hours and measuring 44F-51F were voluntarily discarded. Cease storing TCS food inside or on the top rail of this make table cooler until the unit is holding food at proper temperature. |
| 1 | No | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./ Can opener apparatus with accumulated and impacted residues on and inside the gear assembly was removed from its work-table mount during the inspection for proper cleaning. |