| Deducted | Remarks |
| 5 | 4-602.11 Wash, rinse, and sanitize all utensils contaminated by improper handling.
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 board).
4-702.11 Sanitize all utensils and food contact surfaces after cleaning and before use. At the time of the inspection staff member was washing equipment and utensils in prep sink. |
| 1 | 4-402.11 Maintain all fixed sinks and fixed equipment exposed to spillage or seepage so that they are sealed to adjoining walls or equipment. The 3-compartment sink is not adhered to the wall . |