| Deducted | Remarks |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./// WI cooler temped at 44F. All TCS foods temp at 45F-47F (i.e. raw chicken, raw beef, raw beef, several containers of pre-cooked chicken, 2 cooked noodles and raw shrimp). PIC stated the raw foods were prepped on Sunday and placed in WI cooler. -COS after food was discarded WI cooler recover to 34F. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. |
| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)./// Label ingredients not in original packages located on cart in front of cooking equipment. |