| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./Walk in cooler @56F. PIC called HVAC to have cooler serviced while EHS was there. Temperature at 38F when serviceman left. |
| 4 | 3-501.15 (A) Use rapid cooling equipment (i.e. blast chillers, freezers) or an ice bath to cool food./Pans of refried beans and cooked rice cooling in ambient tempeatures. |
| 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./Stored cooked ground beef, refried beans and cooked rice stored and not date marked. |
| 1 | 3-305.11 Store food at least 6 inches above the floor./Several pans of raw beef stored directly on the floor in the kitchen floor, cooler and freezer floor.3-307.11 Provide separation between packaged raw and ready- to- eat food.(preventive)/Pans of cooked beef and shrimp stored uncovered next to raw beef and pork. |