| Deducted | Critical | Remarks |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Pork belly, duck, eggs, and beef stew temping 95-125F in hot holding unit. PIC COS by reheating. |
| 2 | No | 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Observed employee eating near prep table.
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.// Employee personal drinks stored on prep table |
| 1 | No | 3-304.12 Store between-use utensils in a container of water at 135 F or above.// Utensils used for sushi stored in 56F degree water. |
| 5 | Yes | 7-102.11 Label all toxic items not in original containers with the common name of the product (Pf).// Several chemical bottles not labeled. PIC COS by labeling and discarding the unknown liquid.
7-207.11(B) Label all personal medications and store below and away from food, equipment, utensils, linens, and single service/single use articles.// A box of vitamin c and nyquil stored next to reusable bowls. PIC COS by relocating to a designated area. |
| 1 | No | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored on prep tables. |