| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./// (1) Raw packaged beef sitting out of the cooler, PIC said they plan to cook it. Temperatures ranging 72-77F. PIC discarded the meat when instructed to. (2) RI prep cooler reading 51 F with my irreversible thermometer. TCS foods inside the cooler and on top ranging between 43-49 F. Food items discarded. The ones close to being 41 F were placed in another cooler reading 36 F |
| 1 | 4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair (food holding units). // No ambient thermometers in the RI prep coolers |
| 5 | 4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 50 ppm at 75 F or higher; or 100 ppm at 55 F or higher. /// Employees mixing bleach with detergent when washing and not sitting them in any sanitization solution for chlorine. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. /// Ventilation hoods above the grill and stove showing grease accumulation. Cleaning needed |
| 4 | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. /// Live and dead roaches in the warewashing area, dead rodent under the RI cooler near the three compartment sink. PIC was instructed to get an effective pest control. |
| 4 | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. /// Men's and women's restroom hand sinks ranging from 66-69 F. Let the sinks run for at least 2 minutes or close to it. |
| 1 | 6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.// Mops stored directly on the ground and not hanged to air dry |
| 4 | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. /// Several TCS foods that were being held for more than 24 hours not date marked. They were aware of when they cooked it and were instructed to date marked. |