| Deducted | Remarks |
| 1 | 4-501.14 Clean the 3- compartment sink. |
| 1 | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. /// Sanitizing buckets for cloths used to wipe counters and equipment were unavailable. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Observed grime and debris on the floors, walls and ceiling.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Broken, damaged and cracked flooring observed in the facility. |
| 1 | 5-501.113 Keep dumpster doors and lids closed. /// Dumpster door observed opened. |
| 4 | 4-302.12 Provide appropriate, readily accessible thermometer for verifying internal food temperatures. /// Internal temp thermometer not available. |
| 1 | 3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive) /// Observed raw bacon stored above drinks in the R.I. make-table cooler. |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles. /// Observed employee food stored above business product that is for sale. Observed food products from customers stored in establishments R.I. cooler. |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) /// Plumbing leak observed underneath the 3 compartment sink and the handwash sink. |
| 1 | 3-501.13 Cease thawing TCS food at room temperature. 3-501.13 Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave. /// Observed fish thawing at room temp in the 3 compartment sink. |
| 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. /// Accumulation of grease, grime and debris observed on equipment and fixtures.
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. /// Accumulation of grease, grime and food debris encrusted deposits on the cooking equipment. |
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