| Deducted | Remarks |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Large amount of food in between and under equipment. |
| 1 | 5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.// Trash and debris on ground around the dumpster area. |
| 1 | 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. // Encrusted grease and food debris on sides of equipment.
4-602.12 Clean interiors and door seals of microwaves at least every 24 hours |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Lobster mix 51F and shredded cheese 47F stored in makeline cooler with ambient temperature of 53F, raw shrimp 44F-45F stored in RI cooler. A bag of raw chicken in a plastic bag 93F sitting near fryers and a plastic container of raw chicken tenders with internal temperature of 46F-48F stored in bottom RI cooler.// TCS food items were voluntarily discarded. |
| 4 | 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. // No hand soap in either bathrooms.
6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.//No paper towels in men bathroom. |