| Deducted | Remarks |
| 1 | 3-501.13 Cease thawing TCS food at room temperature.//
3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.//Cease thawing chicken legs and beef products at room temperature. |
| 1 | 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//
3-501.19(C)(1) Ensure that the initial temperature is 41 F or less for TCS food when removing from cold holding and that the food does not exceed 70 F within a maximum period of 6 hours. //Raw shrimp temp. at 51 F. stored in counter top make-table cooler.//Raw chicken tenders temp. at 47 F. stored in counter top make-table cooler.//Cooler ambient air temp. at 42 F.//Raw Shrimp Discarded by PIC. |