| Deducted | Remarks |
| 1 | 3-501.11 Ensure that stored frozen foods are maintained frozen until removed for thawing or preparation./ A full cargo pallet of cases of variety meat products, labeled "Keep Frozen", measuring >32F but <41F while holding on the retail floor for stocking by a single worker, was relocated during the inspection to the WI freezer. Limit quantities of frozen food on the retail floor at room temperature for stocking to those that may be maintained frozen until loaded into the retail freezer cases. |
| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces or with food contact surfaces that are not properly cleaned and sanitized./ Dried, impacted food residues and fat on the blades of the meat cubing machine and the slicing knives in the knifeholder: all were removed during the inspection for proper cleaning and sanitizing. |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration and freezer units, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris./ Equipment in the meat cutting room and WI cooler, including wrapping machines and work tables, needs to be cleaned. Build-up of food debris and soils in the RI freezer cases on the retail floor. |
| 1 | 4-903.11 Store single service and single-use articles at least 6 inches above the floor./ Many packages of foam meat trays on the floor in the back-of-house service hallway behind the meat cutting room. |
| 1 | 5-501.13 Ensure that outdoor storage receptacles used for refuse and for use with materials containing food residue, are durable, leak-proof, and pest-resistant./ The left-hand dumpster is rusted and broken-through along the lower seams. |
| 2 | 6-101.11 Provide materials that are smooth, durable, and easily cleanable for indoor floors, walls and ceilings; use nonabsorbent materials for areas subject to moisture./ The finish on the window sills over the meat cubing tables is badly deteriorated, rusted, and flaking off. |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and warewashing areas where employee safety is a factor./ Blown bulb in fixture above the warewashing sink. |