| Deducted | Remarks |
| 1 | 3-305.11 Store food at least 6 inches above the floor./// Several containers of raw chicken were stored on the floor underneath the racks, and boxes of raw chicken were stored on a metal pan directly on the floor in the WI cooler.
3-307.11 Provide separation between packaged raw and ready- to- eat food.(preventive)/// Container of raw chicken was stored above containers of cooked chicken and eggs rolls in the RI cooler.--COS |
| 1 | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice./// Foam cup being used as scoop for nuts (cashew and almonds). |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./// Racks in the WI and RI coolers are soiled with debris and rust.// Clean racks for knives are rusty.// Gaskets on the make table coolers are soiled.// Interior of the maketable cooler is soiled.// Deep freezer gasket is soiled./// Racks above the 3 compartment sink are soiled with food residue and rust. |
| 1 | 4-901.11 Allow utensils to air dry before stacking.// Several dishes are stacked wet on the clean rack shelf above the 3 compartment sink.
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| 1 | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package./// Single service rice boxes, lids and plastic spoons need to be inverted throughout the kitchen. |
| 1 | 5-501.16; 6-301.20 Provide a waste receptacle at handwashing sinks that are supplied with paper towels. /// Missing a trash can for the paper towels at the handsink; have to walk by the 3 compartment sink to get to the trash can. |