| Deducted | Remarks |
| 1 | 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.
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. // Storage shelves in the WI cooler are soiled with dust and rust. |
| 1 | 5-501.114 Provide a drain plug for the dumpster. |
| 1 | 3-501.13 Cease thawing TCS food at room temperature. // Several packages of ROP lunch meat was thawing at room temperature in the prep sink. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Vents throughout the kitchen are soiled with dust.
6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. // Blown bulb above the ovens. |
| 1 | 4-904.11 Store unwrapped utensils so that only the handles are touched. // Utensil handles stored in drawers throughout kitchen are turned multiple ways. |