| Deducted | Remarks |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//Personal drink on prep table near 3 compartment sink. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Shredded lettuce and sliced tomatoes 46F-47F on makeline.//Cooked breakfast sausage patties 47F stored in a sealed plastic bag in WI cooler.// Bag of sausage links 47F in bottom RI cooler.//Milk wash 60F used for battering chicken.//Discarded.//TCS were voluntarily discarded. |
| 1 | ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.//A box of expired raw chicken from 11.30.2023 stored in WI cooler.//Discarded. |
| 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.//Several dirty equipment stored ready for use on shelf above 3 compartment sink. |
| 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 spills and large ice buildup in bottom RI cooler near raw chicken prep station. |
| 1 | 4-501.11(A) Maintain equipment in good repair (general).//Makeline is leaking water from underneath equipment. |
| 1 | 4-501.18 Change the wash, rinse, and sanitize solutions when dirty.//Wash water was extremely dirty while staff was washing equipment. |
| 1 | 5-501.113 Keep the waste-grease receptacle closed.//Open during inspection.//5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.//Large amount of trash around dumpster area. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Large amount of trash on floor near ware washing and back door area.//Standing water on floor near makeline and grease and food under equipment. |