| Deducted | Remarks |
| 4 | 4-501.19 Maintain the wash solution at 110 F or higher in a manual warewashing sink.// Employee actively washing dishes in 3-compartment sink with water at 89F. COS- employee refilled sink. |
| 4 | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// No one with management certification available.
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| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth left on prepping surface, not in sanitizer water. |
| 5 | 7-102.11 Label all toxic items not in original containers with the common name of the product (Pf).// Spray bottle on shelving in back of facility, not labeled. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Black residue on exterior of make table. |
| 1 | 4-501.11(A) Maintain equipment in good repair (general).// Make table inoperable. |
| 5 | 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.).// Employee donned gloves without washing hands until corrected by EHS. |