| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Spring mix of lettuce, butter, and feta cheese temping 48-49F at the prep line. PIC COS by putting items on ice. |
| 1 | 3-304.13 Cease the use of linens or napkins in contact with food, except to line a container for the service of dry foods.// Reusable towel stored on top of fresh parsley in WI cooler. |
| 4 | 3-203.12(B) Record date last shellfish was served or sold on the tag. // Shellshock tags does not contain the last date served. Notified PIC the last sold shellfish date has to be recorded on the shellshock tag and kept in chronological order. |
| 4 | 3-501.17(B) Properly date mark commercially prepared TCS food when opened not to exceed 7 days or the manufacturer’s date limit, whichever occurs first.
3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. // Meatballs (6/5), cooked potatoes (5/27), and cooked duck (6/3) in the WI cooler passed the 7 day date limit. PIC COS by discarding. |