| Deducted | Remarks |
| 5 | 3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time. // Cooked rice stored on prep table at 79-80F. COS employee placed food into smaller pans and vented before placing in refrigerator.
3-501.16(A)(1) Maintain TCS food at 135 F or above. // Cooked meat on prep table temped at 90F. COS employee cooked food above required temperatures.
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| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces or with food contact surfaces that are not properly cleaned and sanitized. // Tortilla press with grocery bags cut into circles to act as protective layer with dough. Cease the use of non-food grade items. // COS PIC disposed of plastic. |
| 1 | 3-304.14 Change the sanitizing solution for wiping cloths when visibly soiled.
3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment. // No read on sanitizer solution. Employee stated that it was from previous day. |
| 1 | 5-501.114 Provide a drain plug for the dumpster.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness. |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required. // Two employees on site at time of inspection. One is new hire and is still within 21 days of hire. The other employee does not have certification.
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| 1 | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // Food stored in coolers uncovered. |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units. // All holding units lack thermometers. |
| 4 | 5-205.11 Provide access to hand sinks at all times. // Multiple spray bottles and sanitizer buckets stored inside the only hand sink in kitchen. COS employee cleared sink of blockage. |
| 4 | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. // Multiple flies flying throughout kitchen. Observed one young roach that was then stepped on by PIC. Rodent droppings in storage room behind equipment and on shelving. |