| Deducted | Remarks |
| 1 | 3-305.11 Store food at least 6 inches above the floor.//Box of avocados stored on steps leading towards WI cooler. |
| 1 | 3-304.12 Store scoops left in TCS foods with handles above the top of the food of the container.//Scoop for cooked rice stored with handle touching top layer of food.
3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.//Scoops for containers of crushed saltines, masa, and dried hominy in dry storage stored with handles touching top layer of food. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Shredded cheese and cut tomatoes, and cooked rice at 52F in top of make table cooler at beginning of prep line. House made sauces and cheese in cooler for salad prep station at 48F. COS discussed using time as a control with PIC. |