| Deducted | Remarks |
| 5 | 3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time. /// Observed cooked chicken in the R.I. cooler located in the back (right side) out at 70F fully sealed. PIC stated they had cooked it at approximately at 10 AM. This exceeded the 2 hr cooling time. PIC discarded. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. /// Observed several different TCS products out of temp (44F-52F) in the back R.I. cooler (right side cooler). TCS food products included: multiple cheeses, egg stuffing, cooked corn, hardboiled eggs, and cut honey dew. PIC discarded. Ambient air temp was 47F. |
| 4 | 3-501.17(B) Properly date mark commercially prepared TCS food when opened not to exceed 7 days or the manufacturer’s date limit, whichever occurs first. /// Observed shrimp salad and chicken salad stored in the R.I. cooler exceeding the 7 day limit. PIC discarded. |
| 1 | 3-501.15 (B) Loosely cover or uncover food until cooled. /// Observed several TCS foods completely sealed before being properly cooled to 41F. TCS foods included cooked chicken, prepped salads/lettuce, palae dish (cooked, squash, onion, brown rice, zucchini, baby peas, tomatoes), prepped raw chicken and chicken salad located in several different R.I./W.I. coolers. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime observed underneath the shelving in dry storage. |