| Deducted | Remarks |
| 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.//Cease storing personal drinks on prep tables where food, cutting boards, etc. could become contaminated.//COS |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Maintain green beans (46 F), pork (44 F), etc. stored in WI cooler at 41 F or below.//COS - discarded.
3-501.19(C)(5) Discard TCS food under time as control if the container is unmarked and the time the food was removed from cold holding cannot otherwise be identified (ex: whiteboard, log book, timer) or container is marked with a time that exceeds the 6-hr.//Discard salad bar items (cole slaw, shrimp salad, potato salad, etc.) under time control due to products not being properly marked/logged.//COS-discarded |
| 1 | 3-501.15 (B) Loosely cover or uncover food until cooled.//Loosely cover containers of gravy, barbeque pork, hash browns, recently cooked turkey, etc. until cooled. |
| 5 | 4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils (non-cooking) used for TCS food as often as necessary to prevent the accumulation of soil or at least every 4 hours during continuous use (can opener blade, slicer, mixer, cutting board).//Wash, rinse, and sanitize can opener blade which was heavily soiled.//COS |
| 1 | 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment. |
| 4 | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Provide effective insect control to eliminate the presence of drain flies which were observed throughout the kitchen. |