| Deducted | Remarks |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// (1) Employee personal food stored on shelf above Raw tuna in WI cooler. (2) Employee personal food stored on dry shelf. PIC COS by placing items below and away. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// The following items were temping between 45-52F: Crab salad (5/14), Raw shrimp (5/13), Edamame (5/13), Spicy tuna (5/13-5/15), Ahi tuna (5/13), Salmon (5/15). PIC COS all items prepared before 5/14 were discarded while the other items were placed in the WI freezer. |
| 4 | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. // Several containers of food prepared in-house (edamame, crab salad, spicy tuna, ahi tuna) inconsistently date marked. Discussed proper date marking with PIC. |