| Deducted | Remarks |
| 5 | 3-401.11 Cook poultry, wild game and any stuffed product containing TCS food to at least 165 F for at least 15 seconds./// Cooked chicken in (3) fry baskets dropped but cooked to 126F-136F. -COS Employee was advised to drop the chicken and fully cook to 165F for at least 15 seconds. |
| 4 | 4-203.11 Provide food temperature measuring devices that are accurate to + or - 2 degrees F. |
| 1 | 5-205.15(B) Repair condensate leak in (WI freezer) refrigeration units. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Clean floor in WI freezer under storage racks. |
| 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).
|
| 1 | 3-305.11 Store food at least 6 inches above the floor./// Boxes of food stored on the floor in WI freezer. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses. |
| 1 | 5-501.113 Keep dumpster doors and lids closed.
5-501.113 Keep the waste-grease receptacle closed. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. |