| Deducted | Critical | Remarks |
| 2 | No | 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Several of the employee personal bottled waters, red powerade, personal drinking cups stored underneath shelving/counters of prepping areas. |
| 1 | No | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// No sanitizer in sanitizer bucket during prepping/operation. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Shredded chicken and cheese has a internal temp of 52F. Voluntarily discarded. |
| 1 | No | 5-205.15(B) Repair condensate leak in refrigeration units. // Heavy accumulation of ice in WI cooler on the pipe. |
| 1 | No | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Bowls are being used to dispense rice and cane sugar. |
| 4 | Yes | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Can opener blade soiled with debris/residue.// Several knives in a silver container not cleaned sight to touch.// Slicer soiled with food debris. // Cooking equipment and baking equipment soiled with food residue and a box sitting inside. // COS PIC Voluntarily removed to 3 comp sink for wash, rinse and sanitize.
4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// No chemical test strips provided during operation. |