| Deducted | Remarks |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Clean floors from grease residue, food debris and ice in WI freezer and behind cooking equipment (2) Clean hood vent filters from grease residue (3) Clean floor drain underneath 3-compartment sink |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Chicken salad croissant and Asian inspired salad temping between 52-55F degrees. PIC COS by discarding the croissant and placing the salad on an ice bath |
| 1 | 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. // (1) Clean RI coolers from ice and food debris (2) Clean exterior of cooking equipment from residue buildup
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 on fryer baskets |