| Deducted | Remarks |
| 5 | 4-602.11(D)(2)(a) Wash, rinse and sanitize contaminated surfaces of the food slicing machine as often as necessary to prevent the accumulation of soil, or at least every 10 hours during continuous use in the refrigerated meat cutting room at 52F./ Accumulated, dried food residues remaining on the blade and food holder of the slicer; the machine was not cleaned following use the previous day. |