| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Cooked Chicken 110F-119F.//COS//PIC reheated chicken to 165F prior to the end of the inspection. Chicken was prepped 45 minutes prior to the beginning of the regular inspection. |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required. |