| Deducted | Remarks |
| 2 | 2-304.11 Wear clean outer clothing at all times to prevent contamination of food, equipment, utensils, linens, and single service/single use articles. //Several cook staff and waiters wearing soiled aprons while preparing food. Another staff wore apron to the restroom. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Sausage patties, shredded cheese, sweet and white potatoes stored in pull out cooler drawer with internal temperature of 57F.//Voluntarily discarded. |
| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces or with food contact surfaces that are not properly cleaned and sanitized./// Entire shelf with soiled and dirty equipment stored ready for use on clean shelf. Management had all equipment pulled to be rewashed correctly. |
| 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. //Food debris buildup on cooler shelves, food spills and debris in crevices of makeline and bottom RI coolers.// 4-602.12 Clean food contact surfaces of cooking and baking equipment at least every 24 hours.//Heavy grease and food spills inside oven and fry/grill station.//4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.//Grease buildup on side of fryers, heating lamp on makeline and under the grill. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling vent above food prep area.//Kitchen needs thorough cleaning. |