| Deducted | Critical | Remarks |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp (44F-53F) beef patties, raw chicken, cole slaw, cut lettuce, sliced cheese, shrimp, and butter milk in the W.I. cooler. COS - PIC discarded. Observed recently placed sliced out of temp (44F-50F) cheese and cut tomatoes in the low boy R.I. cooler. COS - PIC moved to R.I. cooler (single door). |
| 1 | No | 3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave. /// Observed fish thawing in standing water at the 3 compartment sink. |
| 4 | Yes | JCDH 2.2 Provide food safety training for all food handlers as required. /// Food handler certificates not available for food handling staff. |
| 1 | No | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. /// Observed sanitizing bucket with 200ppm of chlorine solution. |
| 5 | Yes | 5-402.13 Remove the dumped/spilled waste grease from the outside premises. /// Observed built up grease on the floor at the refuse area surrounding the grease receptacle. |
| 1 | No | 5-205.15(B) Repair condensate leak in refrigeration units. /// Condensate leak observed in the W.I. freezer. |
| 1 | No | 5-501.113 Keep dumpster doors and lids closed. /// Dumpster doors were observed opened.
5-501.114 Provide a drain plug for the dumpster. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility. |
| 1 | No | 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. /// Grease/grime and debris observed in the R.I. coolers and on equipment throughout the facility. |