| Deducted | Critical | Remarks |
| 5 | Yes | 3-403.11 Reheat food to at least 165 F for at least 15 seconds within 2 hours.// Mac & cheese, green beans, gumbo, and potatoes holding <1 hour temping 86-111F degrees. The warmer was not turned on during time of inspection. PIC reheated green beans and mac & cheese and discarded potatoes and gumbo. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Old food/debris buildup on floors behind and underneath equipment throughout
6-501.11 Repair or replace damaged and worn floor tiles and grouting throughout the facility. |
| 4 | Yes | 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. // Soap dispenser at the only HW sink in back kitchen area not functioning properly. |
| 1 | No | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.// To-go containers and single-service serving plates stored upright at the cook line. |
| 1 | No | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // Shrimp and fish stored uncovered in RI cooler. |
| 1 | No | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // (1) Ice buildup in RI and WI freezer (2) Ice buildup on floors in WI freezer. (3) Buildup on between and on exterior of equipment |