| Deducted | Remarks |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Rusted floors with food debris buildup in WI cooler. (2) Rusted shelves with debris buildup in WI cooler.
6-202.15 Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open. // Door open during time of inspection |
| 1 | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // (1) Cream cheese wantons and crab rangoons stored in chest freezer uncovered. (2) Several containers of raw chicken, beef and sliced vegetables in WI cooler uncovered. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units. // (1)Condensation leak on ceiling in WI cooler. (2) Condensation/ice buildup in chest freezers.
5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Water leaking from base of faucet at 3-compartment sink when water turned on.
6-301.14 Post sign at all hand sinks that notifies employees to wash hands. // No handwashing sign posted at handwashing sink in back kitchen area. |
| 4 | 5-205.11 Cease using hand sinks for any purpose other than handwashing.
5-205.11 Provide access to hand sinks at all times. // (1)Observed food in mesh drain strainer in handwashing sink in back kitchen area. (2) Handwashing sink blocked with trash can. |
| 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 containers of dry goods, oil bottles and seasoning not labeled. PIC COS by labeling ingredients. |
| 1 | 3-304.12 Store between-use utensils in a container of water at 135 F or above.// Utensils used for rice stored in 80F degree water |
| 4 | 3-501.15 (A) Use rapid cooling equipment (i.e. blast chillers, freezers) or an ice bath to cool food.// (1) Cooked noodles cooling in make table temping 52F degrees (2) Cooked chicken cooling in make table temping 115F degrees. PIC COS by placing items in WI cooler. |