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6: 220 A food employee was observed eating, and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Corrective Actions: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
13: 380 Can of tomato sauce observed dented. The integrity of the food packaging is found to be compromised and therefore possibly exposing the food to potential contamination.
Corrective Actions: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
21: 0820 (A1) Observed tomato bisque hot holding at improper temperature (127F). Time/temperature control for safety (TCS) foods must be hot held at 135F or above to prevent growth of harmful bacteria.
Corrective Actions: Time/temperature control for safety (TCS) foods must be hot held at 135F or above to prevent growth of harmful bacteria. Employee rapidly reheated food to 165F and placed in hot hold unit at proper temperatures.
43: 550 A plastic cup is used to dispense ice in the dining room area.
Corrective Actions: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F and the container.
44: 1960 Clean equipment and utensils observed being stacked while wet.
Corrective Actions: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
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| Description | Temperature | State of Food |
| deli meat | 39 °F | Cold Holding |
| salmon | 40 °F | Cold Holding |
| cut melon | 40 °F | Cold Holding |
| chicken breast | 40 °F | Cold Holding |
| coleslaw | 40 °F | Cold Holding |
| mashed potato | 146 °F | Hot Holding |
| cut tomato | 40 °F | Cold Holding |
| meatloaf | 145 °F | Hot Holding |
| Filet | 39 °F | Cold Holding |
| Cramalized onion | 145 °F | Hot Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | Chemical | 200 | Quat | |||
| High temperature dish machine | heat | hot water | 161 °F |