| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Raw spicy tuna, regular tuna, and salmon at 45-50F degrees.///COS PIC tuna and salmon discarded and spicy tuna placed in RI freezer to cool. |
| 2 | 2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food.
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.///Drinks and lunch box stored on prep table and shelving with single service items.
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.///Employee chewing gum. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris under equipment throughout facility. Accumulation of dust on ceiling vent cover and ceiling tiles. |
| 4 | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.///Hot water turned off at handwashing sink.///COS PIC Hot water turned on. |
| 5 | 7-207.11(B) Label all personal medications and store below and away from food, equipment, utensils, linens, and single service/single use articles.///Personal medication stored over prep table.///COS PIC removed medication. |
| 5 | 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).///Employees are wiping gloved hands on sanitizer cloth.///COS PIC employees washed hands and donned gloves. |