| Deducted | Remarks |
| 5 | 4-702.11 Sanitize all utensils and food contact surfaces after cleaning and before use. //Three compartment sink improperly set-up.//No sanitizer solution in sink.//COS-Utensils re-wash, rinse and sanitized. |
| 1 | 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)//Raw shell egg stored next to an open container with dice tomatoes and onions in WI cooler. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Two plates of brown rice held at room temp.//Rice interior temperature at 66 F.//Rice discarded by PIC. |
| 1 | 3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.//Frozen fish, shrimp and beef thawing at RT on counter top.//COS.//PIC place food items in RI cooler. |