| Deducted | Remarks |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.//Freezer chest lid does not close completely. |
| 1 | 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. // Old grease still left in fryers from last season.// Black debris on counter top around grill station.
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. // Large ice buildup and food spill in freezer chest. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. //Heavy grease buildup in ventilation hood. |
| 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 hand sink is 91F after letting run for a while. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Grease spills and residue on floor under fry station and on walls. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Four pans of hotdogs with internal temperature of 99F-112F.///Staff are reheating to required temperature. |