| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required.// Not all employees have food safety training.
2-501.11 Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment.// Clean up procedures could not be provided. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Sausage, eggs, gravy, cooked carrots, and corn in buffet line ranging from 116F-126F. COS- PIC discarded sausage and eggs, reheated gravy, cooked carrots, and corn. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Cottage cheese, cut cantelope, cut melon all 51F-52F in the middle of buffet line. |
| 5 | 4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)// Dish machine is not pumping sanitizer, is leaking from backflow prevention device and is draining into the floor- COS-PIC directed staff to utilize 3 compartment sink until repairs are complete. |
| 4 | 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.)// Can opener heavily soiled with grime, top of dicer filled with old food debris, slicer soiled with food debris, food debris in corners of lemon cutter, cutting boards on make tables heavily soiled, interior of ice machine soiled with mildew. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Bottom interior of reach-in beer cooler soiled with residue, mildew accumulation on fronts of make tables, grease accumulation on fronts and backs of fryers, area under grill surface soiled with residue. |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged gaskets on walk-in cooler. |
| 4 | 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// Hand sink in back of kitchen not stocked with paper towels. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in walk-in freezer. |