| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for new employees within 21 days of hire. /// Food handling staff did not have food handling certificates. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. /// Observed recently prepped coleslaw out of temp (47F-55F) in the single door make-table R.I. cooler. Observed thawing shrimp and fish out of temp (56-62F)stored in standing water. All recently thawed and prepped items were moved to W.I. cooler to properly cool. Sour cream was observed at 47F in the single door R.I cooler in the front. COS - PIC discarded. |
| 1 | 5-501.113 Keep dumpster doors and lids closed. /// Dumpster lid opened.
5-501.113 Keep the waste-grease receptacle closed.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness. /// Trash and debris observed on the floor surrounding the dumpster. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime, grease and debris observed on the floors of the establishment. |
| 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. /// Food debris and grime inside the R.I. cooler/freezer and on equipment. |
| 1 | 3-501.15 (B) Loosely cover or uncover food until cooled. /// Observed coleslaw completely sealed before being properly cooled. |