| Deducted | Remarks |
| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// White cutting board found sitting on top of a box underneath the 3comp sink. COS PIC removed cutting board and placed into the 3 compartment sink.
4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)// Dish machine testing 0ppm. COS PIC Wash, rinse sanitize in three compartment sink. |
| 4 | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Knives on magnetic rack soiled with residue and food debris. COS PIC Employee placed inside the 3 comp sink for cleaning. //Pans sitting on clean shelving in dish area soiled with residue. |
| 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. // Various RI coolers soiled with food debris and residue. // Fan covers in WI coolers and RI coolers soiled with dust. |
| 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. // In house prepared barbeque sauce not labeled with a proper prep or discard date in WI cooler. // Vegetable soup in WI cooler not labeled with proper prep or discard dates. COS PIC Voluntarily discarded. |
| 1 | 3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.// Handle contacting chorizo in RI cooler and onion, bell pepper, and tomatoe mixture. |