| Deducted | Remarks |
| 1 | 3-501.13 Cease thawing TCS food at room temperature.// Several sleeves of ground beef thawing at room temperature. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Yams 94F stored on makeline.//Staff reheated to proper temperature of 165F. |
| 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) // Several individual clear containers of granola mix stored not labeled in dry storage room. |
| 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.//Staff personal water bottle stored on top of counter top. |
| 5 | 3-501.19(B)(4) Discard TCS food under time as a control that is in unmarked containers if the time that the food was removed from temperature control cannot otherwise be identified (ex: whiteboard, log book, timer) or the food is marked to exceed the 4-hour.//Yams 94F stored on makeline and no documentation in log book for yams while using Time as Public Control at time of inspection. |