Deducted | Remarks |
1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue accumulation on exteriors of equipment in kitchen. |
5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Chicken, tomatoes, and lettuce ranging 44F-50F. COS- PIC moved to another cooling unit. |