| Deducted | Critical | Remarks |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. // The following TCS foods in the RI cooler across from grill station were out temperature: boiled eggs (50F), cooked ribs (48F - 54F), shredded cheeses (48F - 51F), sliced beef for sandwiches (48F), and steak tips (48F). COS. Boiled eggs were discarded. All other items were prepared within 2 hours prior and were moved either to WI freezer or WI cooler to regain proper cold holding temperature range. |
| 1 | No | 5-205.15(B) Repair condensate leak in refrigeration units. // Hanging condensate in WI freezer, and frozen condensate in RI coolers (for glass ware) in bar area. |
| 1 | No | 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils. // Knife stored between back of prep table and wall. COS. Moved to be washed rinsed and sanitized. |
| 1 | No | 7-209.11 Store personal non-toxic items away from food, utensils, equipment, linens and single service/single use articles. // Employee hat stored on top of stack of plates. COS. Hat removed and plate moved to be washed, rinsed, and sanitized. |