| Deducted | Remarks |
| 4 | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)/Several pans stored visibly dirty with food residue and liquid substance present. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses. |
| 4 | 3-501.17(B) Properly date mark commercially prepared TCS food when opened not to exceed 7 days or the manufacturer’s date limit, whichever occurs first./Commerically prepared chili and sausage gravy not properly date marked. PIC voluntarily discarded items. COS. |
| 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./Clean throughout facility with special attention to the top and bottom of all reach-in coolers and under both grills to remove accumulated food residue, dirt and grime. |