| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above./ On the hot holding steam table macaroni and cheese food temperature was 109F, 115F, the dressing food temperature was 117F, the chicken casserole food temperature was 117F, the baked spaghetti and meat sauce was 109F. / The macaroni and cheese was reheated to 165F, the dressing was reheated to 165F, the chicken casserole was reheated to 165F, and the baked spaghetti and meat sauce was reheated to 165F. |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition./ The hot food steam table door panel was taped up, and not in good condition. The hot food steam table doors did not slide back and forth easily. |
| 1 | 4-603.16 Rinse utensils after washing and before sanitizing./ Manual dishwashing operations was observed. The dishwasher would wash the container, and then place it directly in the sanitize sink solution. The middle rinse sink contained a very large soiled spaghetti bus pan, and equipment was not rinsed. . 4-603.12(B) Pre-flush, presoak, or scrub utensils and equipment as necessary for effective cleaning. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units. / The deli WI freezer had a condensation leak. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). / The deli floor covering had areas where the floor covering was damaged and missing. The deli floor surface was not smooth. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The ventilation hood filters above the cooks line equipment were soiled. |