| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. // Boiled eggs (51F - 55F), shredded cheese (56F) and individual containers of cream cheese (room temperature [labeled for refrigeration]) were out of temperature. PIC states that they do not log initial temperature when put out for service. PIC also states that the shredded cheese and cream cheese are not discarded at end of service, but are put back into RI cooler for use again. All items were discarded. |
| 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. // A pan of sausage patties and a pan omelets were in RI cooler with no date marking information. Items discarded and discussed proper date marking procedures with PIC. |
| 1 | 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice. // Paper cup lying inside of container of brown sugar. |
| 1 | 4-904.11 Store unwrapped utensils so that only the handles are touched. // Container of clean serving spoons and other utensils in kitchen area have handles in different directions. |
| 4 | 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks. // No paper towels at handsink. COS. Papertowels replaced by end of inspection. |