| Deducted | Remarks |
| 4 | 3-501.15 (A) Use shallow pans that facilitate heat transfer when cooling food.// Prepped Raw Chicken and Cooked Noodles observed being cooled in covered deep pans.// PIC moved items into Shallow pans prior to the end of the inspection.//Both were prepped 1 hour prior to the regular inspection. |
| 1 | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.//Fried Wontons and Egg Drop soup observed stored uncovered on prep table. |
| 1 | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.// No Sanitizer was setup during the beginning of the inspection.//COS//PIC set up sanitizer prior to the end of the inspection. |
| 1 | 6-501.14 Clean ventilation hood filters to prevent contamination by dust, dirt, etc. |
| 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.//Clean baffle located inside of the interior of the ice machine. |
| 1 | 5-501.113 Keep dumpster doors closed. |