| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Beans and rice hot holding between 127-131F degrees. PIC COS by reheating to 165F. |
| 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. // Cooked octopus, lettuce mix, cooked beans, and ceviche in WI cooler not date marked or improperly date marked. |
| 4 | 4-501.19 Maintain the wash solution at 110 F or higher in a manual warewashing sink.// Observed employee actively washing dishes in 89F degree water. PIC COS by refilling wash solution to the appropriate temperature. |