| Deducted | Remarks |
| 4 | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation./Container of cooked lobster and a container of cooked rice not properly date marked. COS. |
| 1 | 3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)/Raw, cut beef in Zip-loc bag stored directly above large ready-to-eat bowl of fruit. Employee discarded fruit. COS. |
| 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./Dish machine behind dish area has a concentration of 0ppm, advised PIC to relocate all dirty utensils and glassware to the 3-compartment sink until repaired and verified by JCDH. |
| 5 | 5-205.15(A) Repair the plumbing system according to law. (sewage)/When the establishment's prep sink is in use and water is draining, sewage backups at prep sink drain located in the middle of the kitchen line; Drink station sink also has sewage backflowing from the drain when the drink station sink is in use and water is draining. Upon speak with my direct supervisor, I advised PIC to isolate and not use the prep sink in the middle of the kitchen line or sink located at the drink station until the plumbing has been repaired and verified by JCDH. PIC of FSE will get with PIC of the hotel to come up with a plan to repair the plumbing. Advised PIC of 10-day compliance date. |
| 1 | 6-501.18 Clean hand sinks as often as necessary to keep them clean./All hand sinks in facility are soiled with thick debris and gunk. |
| 4 | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)/Several clean utensils and dishes stored with visible food debris; ice machine interior and chute visible with black mold. |
| 1 | 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations./Cooking grill soiled with grease deposits and accumulated debris.
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./Clean throughout the facility with special attention to interior of refrigeration units, exteriors of equipment and storage shelves to eradicate food residue and debris. |