| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Cooked noodles and diced chicken stored with internal temperature of 50F in makeline cooler.//Discarded. |
| 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 chicken wings stored in RI Cooler without no date label and another pan of Sweet and Sour chicken stored beyond the seventh day.//Voluntarily discarded. |
| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Several plastic containers with sugar and cinnamon not labeled. Sauce bottles in RI cooler need relabeled due to previous labels has black residue on labels. |
| 1 | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. //Several containers with food stored uncovered in WI and RI cooler.// 3-305.11 Store food at least 6 inches above the floor.// Bag of onions stored on the floor. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Extremely dirty film residue on light switches in bathroom,on cooler door handles, makeline cooler lid handles.//Entire food cart near cook station needs a thorough cleaning from food residue buildup.//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.//Heavy encrusted buildup on the side of fryers. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Extremely heavy food stains and dirt on walls throughout kitchen near back door to food prep areas.// Food residue under cook station. |