| Deducted | Remarks |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Food debris on bottom shelves in kitchen area.
4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. //Debris inside warming units, residue on exterior of cooler and equipment doors. |
| 1 | 4-201.11 Provide equipment and utensils that are designed and constructed to be durable and retain their characteristic qualities under normal use conditions.// Heavy pitted dish racks with black residue. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Food spills on walls and dusty ceiling vents in kitchen area.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged ceiling in back dining hall. |