| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.
3-501.19(B)(1) Ensure that the temperature of TCS food is 41 or less when removing from cold holding and 135 or higher when removed from hot holding.//The following TCS foods were out of temperature at the make line: Cut tomatoes(49F), torn spinach(60F), and ground beef(65F). COS. All were prepared within the past two hours and were moved to WI cooler to facilitate rapid cooling. |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.// Hood lights over prep area had bulbs out. |
| 1 | 4-901.11 Allow utensils to air dry before stacking.// Plastic cups at self serve area wet stacked. |