| Deducted | Critical | Remarks |
| 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.//Employee observed chewing gum in food prep area. |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Meatloaf 116F.//COS//PIC voluntarily discarded. |
| 1 | No | 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.//Clean fan vent covers in WI Cooler and Clean non food contact surfaces of RI units holding Deli meat. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Repair faucet at handwashing sink located in food prep area near WI units. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors in WI Cooler and WI Freezer.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair/Replace missing ceiling tiles above WI Freezer.
|
| 1 | No | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.//Repair/Replace lighting under hood vent used to cook Roasted Chicken.
6-501.14 Clean ventilation hood filters to prevent contamination by dust, dirt, etc. |