| Deducted | Remarks |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean vent covers in refrigerated meat prep room. Clean floors in WI cooler to remove spills and residue. Clean ceiling to remove splattered food in refrigerated meat prep room. |
| 4 | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Flies and gnats around the entrance to meat prep room. |
| 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.//Heavy ice build up in shared grocery/meat department WI freezer. |
| 1 | 4-501.11 Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)//Repair or replace broken sanitizer hose on 3 compartment sink. |