| Deducted | Remarks |
| 5 | 3-101.11 Provide safe, unadulterated, and honestly presented food.//Molten lava cakes in WI cooler contaminated by condensation leak.// COS// PIC voluntarily discarded item. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Cooked pasta held at 46F. //COS// PIC voluntarily discarded. |
| 1 | 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.//Clean interior of all microwaves.
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 shelving in RI coolers and freezers. |
| 4 | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. //Hot water at handwashing sink in prep area at 95F. Hot water at handwashing sink in bar area at 77F. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units. //Repair Condensation leak in WI freezer and WI cooler.
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| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair/replace damaged ceiling vent covers and floor tiles throughout facility.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout facility with special attention to dry storage area, prep area, and bar area. |
| 1 | 6-501.14 Clean ventilation hood filters to prevent contamination by dust, dirt, etc. |