| Deducted | Remarks |
| 4 | 5-205.11 Cease using hand sinks for any purpose other than handwashing. /// Observed staff member draining cooked mushroom juice, and lettuce in the handwash sink. PIC discussed with staff member the importance of not performing the task.
5-205.11 Provide access to hand sinks at all times. /// Staff member placed empty food container in the handwash sink. COS - Food container was removed. |
| 1 | 5-501.113 Keep dumpster doors and lids closed. /// Dumpster doors opened.
5-501.113 Keep the waste-grease receptacle closed. /// Grease receptacle opened. |
| 1 | 6-303.11(B) Provide at least 20 foot candles of light inside equipment such as RI and under-counter refrigerators. /// Light bulb not functioning in the R.I. freezer. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Broken, damaged and cracked flooring throughout the establishment.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors/walls of the facility. |
| 1 | 3-501.15 (B) Loosely cover or uncover food until cooled. /// Observed prepped ham/pork completely sealed before being properly cooled in the W.I. cooler. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp (80F) recently cooked chicken wings and chicken nuggets sitting at room temp on top of the R.I. make-table cooler. COS - PIC moved to W.I. cooler. Recently placed raw chicken wings, raw chicken tenders and buttermilk observed 44F-50F in the make-table cooler. COS - PIC placed in W.I. cooler. Observed out of temp sliced cheese, chicken and beef in the R.I. make-table cooler near handwash sink. PIC discarded. Observed out of temp 46F-48F recently prepped sliced tomatoes and coleslaw in the R.I. make-table cooler. COS - PIC discarded coleslaw and placed tomatoes in the W.I. cooler. |
| 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. /// Grime and debris observed on the exterior of cook equipment, shelving and fixtures throughout the establishment. |