| Deducted | Remarks |
| 2 | 2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food.///Employees wearing bracelets and watches.
2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Personal drinks and cellphones stored on prep tables. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Cooked potatoes and cut cabbage in cold holding unit at 55-60F degrees.///COS PIC voluntarily discarded. |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required. |
| 1 | 6-501.112 Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.///Dead roaches seen throughout establishment. |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Repair or replace water pump to handwashing sink.
5-205.15(B) Repair condensate leak in refrigeration units.///Frozen ice on condensers in WI freezer. |
| 2 | 6-501.11 Re-grout tile flooring throughout as needed.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged floor tile throughout as needed.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris, single service items and glass in floor drains. Accumulation of dust on table top fan in prep area. Standing water at beverage station in kitchen area and in bar area. |