| Deducted | Remarks |
| 4 | JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Maintain chicken alfredo (47 F) stored in WI cooler dated 02/06/19 at 41 F or below.//Maintain sliced deli meats (45 F - 48 F) and tomatoes (53 F) stored on sandwich line are 41 F or below before placing in cold holding.//Ensure that all TCSs foods are properly cooled down to 41 F or below before placing into cold holding equipment or within 6 hours//COS - discarded chicken alfredo and deli meats and tomatoes were placed in WI freeze to cool.
Ensure that the intial temps of TCS foods are 41 F or below before placing on salad bar which is uses time as a public health control.//COS
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| 1 | 3-501.15 (B) Loosely cover or uncover food until cooled.//Loosely cover recently cut and cooked TCS foods and store cooling foods on top shelf in WI cooler. |