Deducted | Remarks |
5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./// RI cooler across from register temp at 56F. Pre cooked/fried wontons temped at 64F, raw wontons 56F, raw battered shrimp 61F.-COS 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)./// Label ingredients not in original packages located on cart in front of cooking equipment. |
1 | 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)./// Raw beef stored next to raw chicken./// Raw shrimp stored next to pre cooked noodles.
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1 | 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. /// Observed grease and grime on the side of fryers. |
1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. |