| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Raw beef at 55F degrees. Cooked chili at 53F degrees. Cut watermelon at 53F degrees.///COS PIC placed items in WI cooler to chili. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris and dust on the floor, walls and ceilings throughout facility. |
| 5 | 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).///Employee wearing double gloves working with raw meats, then proceeds to replace top glove and handle RTE foods.///COS Employee washed hands. |
| 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 and rust on the storage shelves throughout facility. Food debris in the bottom of low boy cooler. Food debris on the exterior of drink machine, ice machine baffle and ingredient bins. |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Hand-washing sink leaking.
6-501.18 Clean hand sinks as often as necessary to keep them clean. |