| Deducted | Remarks |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.// Hood lights out over grill. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet rags stored on counters. |
| 1 | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.// Single service to-go plates not inverted. |
| 1 | 4-901.11 Allow utensils to air dry before stacking.// Wet stacking of metal hotel pans. |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Missing lid for drain in food prep area. Clean drains near dishwashing area.
5-205.15(B) Repair condensate leak in refrigeration units.// Condensate build up in WI freezer. |
| 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. // Cheese graters with food residue. COS. Moved to dish area. Inside the ice bin at the server drink station has black residue/build up. |
| 5 | 8-103.12 (A) Conform with approved procedures specified in variance or HACCP plan// HACCP logs incomplete on dates: 2/13/25, 3/26/25, 4/28/25. Cooling temps not recorded. |