| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. The following TCS foods were out of temperature in RI coolers: salmon, trout, catfish, shrimp, shredded cheese, sliced tomatoes, chicken tetrazzini, beef livers (44F - 50F). COS. All items were either prepared or taken out of cold holding within past 2 hours. All items moved to WI cooler and ice added to help facilitate cooling of fish and meat items. |
| 1 | 3-305.11 Store food at least 6 inches above the floor. // Boxes of casseroles are stored directly on the floor in the outside freezer.3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive) // Ground beef patties were stored above whole cuts of meat in the back WI cooler. Raw chicken was stored above trout fillets in RI cooler. |
| 1 | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package. // Single use containers are stored up right at the front prep area. |
| 2 | 6-101.11 Provide materials that are smooth, durable, and easily cleanable for indoor floors, walls and ceilings; use nonabsorbent materials for areas subject to moisture. // Foam insulation/metal roof (WI cooler/freezer area) exposed over single use item storage. Exposed foam insulation in front WI cooler. Black (mold?) residue on wall around dish machine. |
| 1 | 7-209.11 Store personal non-toxic items away from food, utensils, equipment, linens and single service/single use articles. // Employee jacket was stored on dry good shelf. COS. Removed. |