| Deducted | Remarks |
| 5 | 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).//Staff returning from outside to food station without washing hands after smoking and another returned from outside without washing hands as well. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Breakfast sausages, egg cheese, bologna, chicken biscuits were all 117F, sliced pizza 120F and chicken wings 118F stored in glass warming unit.// Staff discarded biscuits and reheated pizza and wings to required temperature of 165F. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Dairy cooler coils are frozen. Two half of gallons of whole milk and 3 half pints were all 48F internal temperature.//Voluntarily discarded.// A loaf and a half of loaf of bologna, two bags and plastic container of shredded cheese, box of bacon and flat sausage, container of pizza sausages all had internal temperature of 48F-51F stored in back kitchen RI cooler.//Internal temperature gauge reading of 48F in RI cooler in back kitchen. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.//Several dirty dry cloths lay around hand sink. |
| 1 | 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.//Dirty toilet in women bathroom. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Missing ceiling tiles near bathroom and in back kitchen above RI cooler. |