| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required.
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| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above./Cooked pan sausage stored above steam table @107F. PIC reheated to 165F on the grill. Advised PIC hot holding temperature for TCS food must be 135F or above. PIC COS. |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition./Replace damaged and worn gaskets at tall reach-in cooler. |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)/Repair leak at 3-compartment sink faucet. |
| 5 | 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable. |
| 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./Uncovered employee cup stored directly on storage shelves; Employee cellphone stored directly on open box of gloves on prep table.
2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles./Hair and beard restraints not being worn by employees. |
| 1 | 3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination./Employee stored open can of sauerkraut upside down on top of 3-compartment sink hand faucet to assist in draining liquid by pressing up against the top of the can. Advised the PIC of the potential of contamination and asked employee to remove the item and discard. |
| 1 | 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination./Clean spatulas stored against prep table faucet handles and exposed to splash and contamination. |