| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Coconut soup on stove at 67F, shrimp under make table on shelf at 107- COS PIC discarded coconut soup and reheated shrimp to 165F. |
| 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. // Cooked and TCS foods (cooked rice, pork, soup) in RI coolers and WI cooler from previous dates without proper date marking. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Damp rags left out all over facility, not stored in sanitizer solution. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in WI freezer. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Tofu in make table at 45F, beans sprouts in make table at 48F, bean sprouts in bucket at 51F, cabbage in make table at 50F (due to double stacking of foods)- COS- PIC cooled all foods in freezer. |
| 1 | 3-501.13 (E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.// Previously frozen, thawed ROP fish in RI cooler (located on dish aisle of kitchen) in original container. |
| 1 | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.// To-go containers stored on make line not inverted. COS- PIC inverted
4-502.13 Cease the reuse of single-service and single-use articles for food service.// Using single-use containers to dispense rice and sugar. COS- PIC discarded containers and replaced with scoops. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Ventilation hood soiled with residue. |