| Deducted | Critical | Remarks |
| 1 | No | 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. // Old residue/buildup on shelving and exterior of cooking equipment. |
| 1 | No | 4-502.11(C) Maintain water pressure and water temperature measuring devices in good repair.// Dish machine wash solution temp gauge not reading accurately. |
| 1 | No | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // Several pans of black eyed peas and collard greens uncovered in WI cooler. PIC COS by covering with lids.
3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)// Eggs stored above uncovered cooked collard greens in WI cooler. PIC COS by moving to the bottom |
| 2 | No | 6-501.11 Repair or replace worn grouting between floor tiles throughout the facility where needed; broken and missing floor tiles in the mop service basin.
6-501.12 Clean facilities (walls, ceiling/wall vent covers) as often as necessary to maintain cleanliness. |
| 1 | No | 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Sanitizer bucket test 0ppm. PIC COS by refilling and sanitizer tested 200ppm by end of inspection. |
| 1 | No | 6-403.11(B) Locate lockers or other suitable facilities for storage of personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.// (1)Employee personal bag stored on chest deep freezer. (2) Employee personal cellphone and keys stored on microwave |