| Deducted | Remarks |
| 4 | 5-103.11(B) Provide hot water generation and distribution systems sufficient to meet peak hot water demands throughout the food establishment. / The 3-compartment sink water temperature was 87F-89F. The handwashing sink water temperature was 89F./ The JCDH food permit to operate is suspended due to the complete lack of hot water under pressure. Cease operating the food service operations. Have the hot water restored and contact JCDH for an inspection to reopen. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./ The RI refrigerated make table ambient air temperature was 55F, the TCS food temperatures were green tomato sauce 55F, sour cream 55F, cut tomatoes 55F, tomatoes and onions 55F, cut lettuce 54F/ All TCS foods above 41F were voluntarily discarded. |