| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./ Air temperature of the small under-counter cooler opposite the grill on the office-end of the cook line reading minimum 58F; containers of cooked meatloaf and sausage creole stored in the cooler and measuring 56F-58F were voluntarily discarded. Cease storing TCS food in this cooler until holding food at proper temperature. |
| 1 | ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild-caught fish as required by the Alabama Seafood Labeling Law./ The FSE was briefed on the revised law and provided a written copy along with the prescribed updated signage for display as required by the law on inspection 22 OCT 2024; the outdated signage remains posted. |
| 1 | 3-304.12 Store between-use utensils in a container of water at 135 F or above./ Utensils are stored between-use in containers of water that measured 130F-131F. |
| 1 | 4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair./ Two air temperature thermometers were found inside the small under-counter cooler opposite the grill on the office-end of the cook line; both were inoperative. |
| 1 | 5-205.15(B) Repair slow or inoperative floor drain on the rear prep line./ Plumber service is on site to initiate this repair. |
| 2 | 6-501.11 Repair or replace damaged and missing floor tiles and worn grouting between them throughout the food operations areas where needed. |
| 1 | 6-304.11 Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive heat, steam, condensation, and grease laden vapors./ Portable cooking equipment on the rear prep line is positioned with the oven situated only partially beneath the ventilation hood canopy: reposition the equipment beneath the ventilation hood so that the canopy completely overhangs the equipment. |