| Deducted | Remarks |
| 5 | 4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils (non-cooking) used for TCS food as often as necessary to prevent the accumulation of soil or at least every 4 hours during continuous use (can opener blade, slicer, mixer, cutting boards/// Can opener blade has dried black residue. |
| 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. /// RI coolers under front make line have an accumulation of food debris and dried residue./// Shelves throughout facility have food debris. |
| 1 | 5-501.113 Keep dumpster doors and lids closed./// Dumpster door open.
5-501.113 Keep the waste-grease receptacle closed./// Grease receptacle lid open.
5-501.116 Clean the dumpster and/or grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests./// Grease receptacle has an accumulation of encrusted grease around lid.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness./// Dumpster area has an accumulation of trash. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Floors under equipment and shelving have trash and food debris.///Walls in back storage area especially near prep table and 3 compartment sink have food splatter. |