| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above./// Beef with broccoli, shrimp, chicken with broccoli, honey chicken, beef with onions and fried eggs ranged from 118F- 127F on the buffet line. PIC states that employee forgot to turn up the temperature on the unit.-- COS, all items were reheated and new items were brought out. New items did reach temperature on the buffet line./// Corn 121F and fried dumplings 108F stored on a separate buffet line.-- COS, corn was re-heated, dumplings were discarded. PIC states that fried dumplings will be added to the time as a control list. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./// Squid, ham and tomatoes in the hibachi area on the line ranged from 47F- 50F, all prepped this morning.--COS, items were put on ice./// Raw shell eggs (72F) at room temperature in the hibachi area. Discussed with PIC that they must be on ice or in a cooler.--COS, eggs were discarded./// Shredded cabbage (50F) prepped today sitting on top on of the make table cooler at room temperature across from the woks in the kitchen.-- COS, cabbage was chilled in the WI freezer./// Cooked noodles (45F) stored in the make table cooler. PIC states that it was cooked today.-- COS, noodles were returned to the WI cooler to regain temperature. |
| 1 | 3-307.11 Provide separation between packaged raw and ready- to- eat food.(preventive)/// Raw beef stored above corn in the make table cooler across from the woks. |
| 1 | 3-304.12 Store between-use utensils in a container of water at 135 F or above./// Rice scoop sitting in standing water on the buffet line./// Hibachi utensils sitting in standing water in the hibachi area. |
| 5 | 4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action)/// Dish machine isn't pulling sanitizer. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./// Interior of the RI cooler is soiled with residue across from the oven as well as the RI coca- cola cooler./// Fan covers are soiled in both RI coca- cola coolers. |
| 1 | 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.)./// Several torn gaskets on the 3 door make table cooler across from the woks as well as the coca- cola RI cooler. |
| 1 | 4-901.11 Allow utensils to air dry before stacking./// Several white tubs and metal pans are stacked wet in the warewashing room. |
| 1 | 5-501.113 Keep dumpster doors and lids closed.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness./// Grease receptacle pad is soiled with debris. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. /// Hood filters are soiled in the kitchen above the woks. |