| Deducted | Remarks |
| 5 | 7-202.12 Use only pesticides labeled for use in a food establishment.// Household pesticides stored in back of facility.
7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.// Equipment cleaner stored directly next to single service meat trays and on food prep surfaces. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Debris accumulation on bottom interior of reach-in freezers. |
| 1 | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.// Meat trays stored in dry storage and meat prepping room uncovered and with food contact surface facing up. |
| 2 | 6-501.11 Repair or replace damaged door in WI cooler/WI freezer.// Door to WI freezer excessively damaged.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damage to floors, walls, and ceiling throughout back of facility and in bathrooms.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on walls in back of facility. |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged gasket to reach-in freezers on left of meat department.
4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair (food holding units).// Ambient thermometer in reach-in unit on left of meat department about 6 degrees lower than actual temperature. |
| 4 | 4-502.11(B) Calibrate thermometers according to manufacturer specifications as often as necessary to ensure accuracy.// Food probe thermometer reading near 80F inside refrigerated room that was at least 41F or below. |
| 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. (ice bins, bev. nozzles or other equipment in continuous use)// Blades continuously used for meat processing are cleaned daily instead of every 4 hours. |
| 4 | 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// Paper towels not available at hand washing sink.
5-205.11 Provide access to hand sinks at all times.// Hand washing sink blocked by trash can and speed racks. |
| 5 | 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// Employee did not wash hands before donning gloves. |
| 1 | 7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee phone stored on tray on speed rack; employee uniform/jacket stored on shelf holding food; employee jacket stored on top of box holding food inventory. |
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