| Deducted | Remarks |
| 5 | 3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time.//Cooked chicken wings 78F sitting on tray an hour prior to inspection while cooling at room temperature.//Staff reheated wings to 165F and placed wings on top shelf of WI cooler.//COS. |
| 1 | 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) //Dry seasoning stored not labeled in clear containers on pizza cutting station. |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. //Black residue on WI cooler shelves and fan cover. |