| Deducted | Remarks |
| 1 | 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. // Packages of meat still frozen thawing in three compartment sink.
3-501.13 Cease thawing TCS food at room temperature. |
| 1 | 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. // Accumulation of frozen condensate and meat product residue in bottom of reach in freezer. Accumulation of food debris and residue inside reach in cooler.
4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue. // Exterior surface of make table with accumulation of residue. |