| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required.// Employee food handlers expired a few months ago. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// (1) Cooked chicken, bean sprouts (5/30) , and garlic and oil mixture temping 44-50F in make table cooler. PIC placed items in WI freezer and discarded bean sprouts. (2) Iceberg cut lettuce, melon, and rice pudding temping 67-69F degrees at self serving bar. PIC COS by discarding. |
| 1 | 5-501.113 Keep outdoor waste receptacles covered.// Grease receptacle open. |
| 1 | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // Containers of pork and chicken dumplings stored in chest deep freezer uncovered. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Hood vent filters has an grease build-up and dried grease droppings. (2) Fire suppression system had grease buildup. (3) Vent covers above clean pans has dust accumulation. |