| Deducted | Critical | Remarks |
| 4 | Yes | 3-501.15 (A) Use rapid cooling equipment (i.e. blast chillers, freezers) or an ice bath to cool food.// Several containers of cooked chicken temping between 80-110F. cooling at room temperature. PIC prepared approximately 30 minutes before. PIC COS by moving chicken to WI cooler. |
| 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) // Several containers of dry seasonings above prep area not labeled. |
| 1 | No | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// No sanitizer bucket set up. |
| 1 | No | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // Several containers of dry seasoning above prep area not covered. |
| 2 | No | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Several missing ceiling tiles above prep/cooking area. |
| 5 | Yes | 2-301.12 Cease drying hands with a common towel; use an approved drying method.// Employee using microfiber cloth to dry hands after handwashing. |
| 2 | No | 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.// (1) Employee personal water bottles stored on the top shelf of dry shelving. (2) Employee personal food stored on top shelf in WI cooler. |
| 4 | Yes | 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.// RTE foods (boiled eggs, sliced meat, and crab rangoon mixture) in the WI cooler not date marked. |