| Deducted | Remarks |
| 1 | 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. // Heavy encrusted grease and food debris inside ovens, residue on exterior of cooking equipment.//
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Food debris on outer lids and on shelves of bottom prep tables.// Heavy food debris on speed racks inside WI cooler. |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged gasket hanging from makeline lid. |
| 1 | 3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination.// Open containers of lettuce were stored in the RI cooler that has residue on the walls. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Residue and food debris on floors under shelves in WI cooler, WI freezer and under equipment.// Heavy black dust buildup in ceiling vents near BBQ pit and front register area. //Food stains on walls in WI coolers.//Standing water on floor under kettle skillet.//
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Opening in ceiling tile near front cash register area. |
| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) //Large white bins with ingredients and sauce bottles are not properly labeled. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. //Tray of raw ground beef patties 46F stored in bottom RI cooler overnight.// Voluntarily discarded.//Sliced tomatoes, grilled onions and chow chow slaw were all 45F-46F stored on make line.//Staff removed and placed in WI cooler to re-chill.//Ambient temperature of 46F. |