| Deducted | Remarks |
| 4 | 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// No Chlorine test strips at the time of inspection. Chlorine was the only chemical sanitizer in the establishment |
| 1 | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands. // No hand washing sign in rest room |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above./// Cooked chicken tenders ranging between 119-132 F |
| 1 | 3-305.11 Store food at least 6 inches above the floor.// Several drink items stored directly on the ground throughout the entire establishment and in the WI cooler |
| 1 | 3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.// PIC was actively thawing at room temperature during the time of inspection. |