| Deducted | Critical | Remarks |
| 1 | No | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Exteriors of equipment throughout facility soiled with residue. |
| 1 | No | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth stored on edge of hand sink behind bar, not in sanitizer solution; wet wiping cloth stored on make line without sanitizer solution. |
| 4 | Yes | 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// Hand sink next to dish area did not have paper towels. COS- PIC stocked paper towels. |
| 1 | No | 5-501.113 Keep dumpster doors and lids closed.// Dumpster door left open.
5-501.113 Keep the waste-grease receptacle closed.// Waste-grease receptacle left open.
5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.// Excessive grime accumulation on exterior of dumpster. |
| 4 | Yes | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)// Mildew/mold on top surface of interior of ice machine. |
| 2 | No | 6-501.11 Repair or replace damaged door in WI cooler/WI freezer.// WI freezer door damaged and not sealing properly.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dusty vent covers in kitchen; heavy accumulation of debris on floor underneath make area; residue accumulation on beer cooler ceiling; excessive accumulation of debris and residue on floor behind bar. |
| 5 | Yes | 5-203.14 Provide backflow prevention device at all faucets where a hose is used.// Hose attached to faucet by dish pit without a backflow prevention device. |
| 5 | Yes | 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// Employee did not wash hands prior to donning gloves nor after changing tasks (after wiping down make line). |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// A variety of TCS foods (soups, cheese, precooked rice, mac n cheese sauce, ham, etc) underneath left side of make line range 47-59F. COS- PIC discarded foods. |
| 1 | No | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// To-go container used to dispense sugar.
3-304.12 Store between-use utensils in a container of water at 135 F or above.// Ice cream scoop stored in hot water at 110F.
3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Handles of scoops in make table touching the food. |
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