| Deducted | Remarks |
| 1 | 4-901.11 Allow utensils to air dry before stacking. |
| 1 | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands./// Post handwashing sink at hand sink in patient area.
5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)./// Observed leak at 3 compartment sink.
5-202.12(C) Provide a flow of water for at least 15 seconds at a self-closing, slow-closing, or metered faucet without need to reactivate ./// Slow flow of hot water at handwashing sink next to offices. |
| 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. /// Clean the bottom of RI refrigeration and hot holding units throughout kitchen prep areas and serving areas. |
| 1 | 4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition./// Aluminum foil used to line bottom of prep table in patient food prep area. |
| 1 | 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. /// Repair or replace blown light in dry storage area. |