| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. // Shredded cheese in the make table was 46F. Discarded. Bags of shredded cheese in the RI cooler unit underneath make table was also 43F-51F. Bags were put in RI unit within last 2 hours. Bags were moved to WI cooler to regain temperature. |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment free of an accumulation of dust, dirt, food residue, and other debris. // Outside of hot holding units have food/grease debris. |
| 1 | 4-901.11 Allow utensils to air dry before stacking. // Pans are nested on a slant and water is unable to drain. |