| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above./ One pan of stir-fried chicken on the steam table measured 116F-120F and was voluntarily discarded. Two large pans of grilled chicken, found holding >3 hours in the oven with the heat off, measured 98F-120 and were voluntarily discarded. |
| 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./ Packages of meat thawing in standing water. |
| 4 | 4-202.11 Provide multi-use food contact surfaces that are smooth, in good condition and easy to disassemble when necessary for cleaning./ Using a power drill with paint mixing attachment for blending batter. Cease using the power drill for food preparation and remove from the food operations areas; provide a commercial grade food mixer, blender, or whisk for this application. |
| 1 | 5-501.113 Keep the waste-grease receptacle closed. |
| 1 | 6-501.14 Clean the supply air plenum on the ventilation hood to prevent contamination by dust, dirt, etc. |