| Deducted | Remarks |
| 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. /// Clean interior/exterior of all RI refrigeration equipment. /// Clean interior/exterior of hot holding equipment throughout kitchen prep area and ware washing area. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Clean floors, walls, ceilings, and attached ceiling tiles under large equipment throughout kitchen prep areas (i.e. under large equipment), storage areas, dish machine area, and WI refrigeration units.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./// Repair or replace stained/discolored ceiling tile throughout food establishment. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.
6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. /// Repair or replace blown/missing light throughout kitchen prep, warewashing area, and dish machine area./// Repair or replace blown lights under ventilation hood.
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| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above./// Cooked whole pork stored in hot holding cabinet temped between 124F and 127F.- COS PIC placed whole pork back in oven to be reheated to 165F. |