| Deducted | Remarks |
| 1 | 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor)./// Repair slow drain at prep sink. |
| 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.///Food debris on the exterior of hot holding equipment behind the hot bar. Food debris on the storage shelves in WI cooler. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Standing water on the floor throughout prep area.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged and missing floor tile throughout as needed.
6-501.11 Re-grout tile flooring throughout as needed. |
| 5 | 3-501.19(B)(1) Ensure that the temperature of TCS food is 41 or less when removing from cold holding and 135 or higher when removed from hot holding.///Baked fish from hot holding at 130F degrees.///COS PIC reheated fish to 165F degrees. |