| Deducted | Remarks |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Exteriors of equipment soiled with food debris and residue (make table doors and ambient thermometers, etc) |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Residue on walls throughout facility; stained ceiling tiles throughout facility; residue and food debris on floor underneath and behind fryers.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Bottom of mop sink damaged; missing vent cover. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Bags of raw chicken piled excessively high in make table with the bags on top temping at 51F. COS- PIC removed all bags of chicken that were not in temp to place in walk-in cooler to cool. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in walk-in freezer. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Both hood filters excessively soiled with residue/dust. |