| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Individual cups of mashed potatoes holding with internal temperature of 118F stored in bottom warming unit near front counter.//Staff voluntarily discarded potatoes. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.//Crumbs and debris on front counter around carts where condiments are stored.//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. //Grease residue under shelf at holding station where cooked chicken is stored. |
| 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.//Rusty shelves above 3 compartment sink. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units. //Leaking drain pipes from thermostat inside WI cooler. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Entire kitchen needs a thorough cleaning. |