| Deducted | Remarks |
| 1 | 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).// Severely damaged gasket on RI cooler. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Stained ceiling tiles in kitchen.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged flooring. |
| 1 | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Ramican without handle being used to dispense fish fry in dry storage.
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 for sugar and flour touching the food. |
| 1 | 6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// Employee glasses stored above make table |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Cut tomatoes, cheese, shredded cabbage, house-made ranch in RI cooler ranging in temperature from 46-51F. COS- PIC discarded; Cut lettuce and cheese in make table ranging in temperature from 52-58F. COS- PIC discarded. |
| 4 | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// No one with management certification is present.
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| 1 | 3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)// Raw fish stored above buttermilk in bottom of make table. |