| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// (1) Cooked chicken thighs and raw burger patties temping 46-49F degrees underneath grill. (2) Pulled chicken in WI cooler temping 46-47F degrees. PIC COS by placing items in WI cooler. Per PIC cooked chicken is smoked to an internal temperature of 165F and reheated for immediate service. |
| 1 | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.// Plates, bowls, and to-go containers stored upright throughout the kitchen. |
| 1 | 3-306.12 Protect condiments from contamination by using appropriate dispensers, containers, protective covers at food displays, appropriate utensils, or individual packaging.// Sliced lemons near drink machine uncovered. |
| 4 | 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// Chlorine test strips for dish machine in bar area not available. |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee personal drinks and bags stored on shelf with clean dishes, above make table prep line, and in make table RI cooler with customer's food items. PIC COS by removing employees personal items to a designated area. |