| Deducted | Remarks |
| 1 | 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Handle sitting directly in the ice in the ice machine.
3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Scoop in rice near the WI cooler did not have a handle |
| 1 | 5-501.113 Keep dumpster doors and lids closed.// Dumpster slide doors open at the time of inspection.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.// Trash on the ground surrounding the dumpster at the time of inspection. |
| 1 | 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./// Fish actively being thawed at room temperature during the time of inspection. PIC voluntarily moved the food item to the cooler to finish thawing because it was still frozen |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Ice machine lid completely broken off at the time of inspection |
| 5 | 4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 50 ppm at 75 F or higher; or 100 ppm at 55 F or higher. // Dishes actively sitting in sanitization solution in the sanitization compartment of three compartment sink that read 0 PPM for chlorine. Employee drained the old solution and attempted to use chlorox spray and water as a sanitization solution. PIC and employee were informed that they would need to get Bleach or an approved chlorine sanitizer before sanitizing any other dishes |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Hot water knob on hand sink by the WI cooler not working. PIC was informed to repair this as soon as possible. 3-compartment sink and other hand sinks reading between 100-135 F |
| 4 | 4-302.12 Provide appropriate, readily accessible thermometer for verifying internal food temperatures. // Battery dead in the only food thermometer the establishment had on hand. |