| Deducted | Critical | Remarks |
| 5 | Yes | 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. // Steamer filled with sushi rice unmarked with a discard time under time as control. COS PIC Voluntarily discarded. |
| 1 | No | 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) // Clear container of salt unlabeled with common food name. // Clear container of oil unlabeled with common name. |
| 1 | No | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Clear container without a handle used to dispense rice.
3-304.12 Store between-use utensils in a container of water at 135 F or above. // Utensil stored in water at 80F. |
| 1 | No | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// Sanitizer bucket tested at 0ppm during operation.
3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses. // Several wiping cloths stored on counter tops, prepping tables and over cutting boards. |
| 1 | No | 4-903.11 Store clean equipment and utensils covered or inverted. // Several to go containers not inverted throughout facility. |
| 1 | No | 6-501.112 Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests. // Several dead flies found in facility. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). // Several missing and damaged floor tiles need repair and replacing. |