| Deducted | Remarks |
| 5 | 2-301.14 Wash hands at station for at least 15 seconds when returning from outside the work area.// Staff brought customer food to vehicle and return to work station without washing hands.//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.).//Staff put on gloves without washing hands. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Cooked rice with internal temperature on line of 118F.//Staff removed to reheat to required temperature of 165F. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Two packs of diced tomatoes with internal temperature of 50F sitting on make staion.//Staff was refilling containers to stock an hour prior to inspection.//Staff placed containers of tomatoes back in WI cooler to rechill. |
| 4 | 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels in either bathroom. |