| Deducted | Remarks |
| 5 | 3-501.18 Discard RTE/TCS foods that have exceeded 7 days or for which the date of preparation cannot be determined./ In-house prepared pimento cheese spread marked as prepared on 01 NOV and 04 NOV 2024, and smoked rib slabs marked prepared on 11 NOV 2024 were voluntarily discarded. Discard in-house prepared TCS food at the end of the 7th day following the date of preparation (Day 1) + 6 days = 7 days refrigerated storage limit. |
| 5 | 3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time./ ~18 Smoked turkeys cooked the previous day and found wrapped, covered, and stacked in the WI cooler and measuring 43F-45F were voluntarily discarded. |
| 4 | 3-501.15(A); 4-301.11 Use rapid cooling equipment to cool food; and, provide enough equipment to cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time./ The FSE was found attempting to cool ~36 turkeys on the counter at room temperature in the smoker room (and another 18 completing cooking in the smoker). The turkeys were transported to the WI cooler in the adjacent Hero Doughnuts (under same ownership) to continue cooling, uncovered, on speedracks (sufficient space for cooling the next batch is available). |
| 1 | 3-501.15 (B) Arrange food in cooling or cold holding equipment to provide maximum heat transfer through the container walls; and, loosely cover or uncover food until cooled./ Wrapped, covered, and stacked foil pans of smoked turkeys that were cooked during the morning and found in the WI cooler were uncovered and arranged on single trays on speedracks to continue cooling under refrigeration. |
| 4 | 4-501.110 Provide wash solution temperature in a chemical sanitizing dishmachine at a minimum of 120F./ Kitchen dishmachine wash solution temperature measured maximum 98F on the guage and 100F with max-registering thermometer after multiple, repeated runs of the machine. |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables./ The make table cooler on the left-hand end of the expo line is missing a readily accessible air temperature thermometer. |
| 1 | 4-501.11 Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation./ The faucet assembly supplying the center and right-hand compartment of the 3-compartment warewashing sink has been removed: replace. |
| 4 | 5-103.11(B) Provide hot water generation and distribution systems sufficient to meet peak hot water demands throughout the food establishment./ Temperature of water supplied to the 3-compartment warewashing sink measured maximum 69F: provide hot water for manual warewashing at 110F>. |
| 1 | 5-501.113 Keep the waste-grease receptacle closed. |