| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./// Boiled eggs 51F, raw shelled eggs(cracked) 56F, lettuce 54F and tomatoes 61F. -COS Per PIC lettuce and tomatoes were prepped 30 mins before inspection, and boiled and raw shelled eggs discarded. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) with special attention to area underneath fryer as often as necessary to maintain cleanliness. |