| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./ The refrigerated pizza maketable had an ambient air temperature of 53F, The food temperatures of the sausage was 53F, 51F, the food temperature of the beef was 54F, the food temperature of the bacon was 51F, 52F. All of the TCS foods with food temperatures above 41F were voluntarily discarded. |
| 1 | 3-305.11 Store food at least 6 inches above the floor./ In the WI deli cooler, raw chicken and an open carton of raw eggs were stored directly on the floor |
| 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. / The sides of the fryers, and the oven had grease residue. The deli refrigeration shelves had residue. The 3 chest freezers in the back kitchen had frozen condensate build up. |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units./ The back kitchen 2 deli chest freezers did not have thermometers. The french fry chest freezer in the back kitchen did not have a thermometer. |
| 1 | 3-304.14 Change the sanitizing solution for wiping cloths when visibly soiled./ The wiping cloth sanitizer solution was very soiled. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The ventilation hood filters above the cooking equipment were soiled. |