| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above. /// Observed out of temp (118F-130F) cooked green beans and teriyaki chicken out of temp on the make-line (left - on the side of the W.I. cooler). Observed out of temp (129F) cooked teriyaki chicken hot holding in the hot holding cabinet. PIC reheated. |
| 1 | ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager. /// Observed buttermilk in the W.I. cooler that expired in August. |
| 1 | 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. /// Grime observed coming out of the center storage cabinet. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Damaged flooring and walls in the facility.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Observed debris and grime on the floors. |