| Deducted | Critical | Remarks |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// In the RI cooler there were several chef salads with diced turkey, sliced tomatoes and shredded cheese that had an internal temperature between 57F-60F. COS. Staff removed salads and opened container lids to place in WI cooler to re-chill to required temperature. |
| 5 | Yes | 4-702.11 Sanitize all utensils and food contact surfaces after cleaning and before use. // Sanitizer concentration in 3 compartment sink tested at 0ppm. //COS// Staff re-made sanitizer solution and the solution tested at 200 ppm for quaternary ammonia. |