| Deducted | Critical | Remarks |
| 4 | Yes | 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions. /No chemical test strips present in the establishment. 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.)/Several dishes-racks and ladles with built up old food particles present. |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Grilled chicken breast at 120F and 127F. Advised PIC to reheat to 165F for 15 seconds. COS. |
| 4 | Yes | 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./Mashed potatoes, in-house made salads, brown and white gravy, and green beans, in hot holding area, are not date marked. 3-501.17(B) Properly date mark commercially prepared TCS food when opened not to exceed 7 days or the manufacturer’s date limit, whichever occurs first.//Cole slaw stored in cold table not properly date marked. |
| 1 | No | 5-501.113 Keep dumpster doors and lids closed. |
| 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./Clean throughout facility with special attention to the storage shelves in dish area, behind all prep tables and beverage/ice container at the bottom of the equipment to remove built-up grime and dirt. |