| Deducted | Remarks |
| 4 | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// The only two employees present upon arrival of the EHS only had food handler documentation and no manager certification.
|
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Foods in left side of make table above 41F: Tuna 47F, chicken mixture 52F, plain chicken 48F, chicken with sauce at 45F, mozzarella 51F, variety sliced cheeses 46-49F, roast beef 45F, capicola 50F. COS- employee cooled foods in walk-in. |
| 1 | 3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.
3-501.13 Cease thawing TCS food at room temperature.// Thawing chicken an steak in 3 compartment sink at room temperature. |
| 1 | 3-307.11 Provide separation between packaged raw animal products of different species.(preventive)//Chicken and steak thawing in same container. |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Cabinet below fountain drink machine soiled with residue; back parts of fountain drink machine soiled with residue. |
| 1 | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// Hand washing sink in back of facilty does not have a hand washing sign. |