| Deducted | Remarks |
| 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. // Grease buildup on back panel of cook station. |
| 1 | 4-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.// WI cooler shelves are rusty, corroded, and have grime build-up. Shelves are wrapped with unclean foil. Staff are using cardboard as shelf liners in WI cooler. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Debris on floor and pipes under 3 compartment sink and grill area.// Food stains on walls in kitchen area.//
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged ceiling tiles in men's restroom and dining area. |
| 1 | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // In the WI cooler there is food stored under shelves with debris. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Egg drop soup was hot holding at 127F on front line steam table. Two rice steamers of cooked rice were holding at 120F. |