| Deducted | Critical | Remarks |
| 5 | Yes | 4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils (non-cooking) used for TCS food as often as necessary to prevent the accumulation of soil or at least every 4 hours during continuous use (can opener blade, slicer, mixer, cutting board).// Slicer (soiled with residue) and other meat processing equipment are cleaned daily instead of every 4 hours or after each use. |
| 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.// Trays on racks in walk-in cooler heavily soiled with mold. |
| 1 | No | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Leak at 3-compartment sink.
5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leaks in walk-in freezer. |