| Deducted | Remarks |
| 1 | 3-501.13 Cease thawing TCS food at room temperature.//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.//Observed chicken and fish thawing in standing water in prep sink. |
| 5 | 4-602.11 Wash, rinse, and sanitize all utensils contaminated.//4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils (non-cooking) used for TCS food as often as necessary to prevent the accumulation of soil or at least every 4 hours during continuous use (can opener blade, slicer, mixer, cutting boar//4-602.11 Wash, rinse and sanitize equipment and utensils between raw animal products and ready to eat foods or produce.//Observed employee only rinsing soiled equipment.//COS-all equipment/utensil re-washed. |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units. |
| 1 | 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.//3-304.14 Change the sanitizing solution for wiping cloths when visibly soiled. |