| Deducted | Remarks |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.// Make table coolers does not have an internal or digital thermometer. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Garlic and oil mixture temping 73F degrees.
3-501.19(B)(1) Ensure that the temperature of TCS food is 41 or less when removing from cold holding and 135 or higher when removed from hot holding. // (1) Steamed edamame salad tossed in chili garlic sauce temping 49F. (2) Steamed broccoli temping 55F. PIC COS by placing items back in the RI cooler. Per PIC items are suppose to be cold holding instead of hot holding and is used as toppings. |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Continuous drip at rice washing sink and handwashing sink near door. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wiping cloths not being stored in sanitizer bucket at serving line and prep/cooking area. |
| 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 food stored on shelf with beef and frozen chicken dumplings. PIC COS by placing below and away. |