| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Maintain fried shrimp (120 F - 145 F), fried fish (110 F - 140 F), baked chicken (120 F - 155 F), and chicken tenders (119 F - 147 F) stored under heat lamps on heated counters at 135 F or above.//COS - reheated w/in 2 hours. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Maintain Rotissirie chicken (46 F - 50 F), baked chicken pieces (46 F), and fried chicken pieces (48 F) that were cooled and placed in cold holding at 41 F or below.//Display case where these items were stored had an ambient air temperature of 46 F - 53 F.//Ensure these items are properly cooled to 41 F or below and that display cooler is properly operating and able to maintain all TCS food at 41 F or below.//COS - discarded. |