| Deducted | Remarks |
| 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./// Exterior and interior of several refrigeration units near the fryers have an accumulation of food debris and dried yellow residue. |
| 4 | 5-205.11 Cease using hand sinks for any purpose other than handwashing. /// Hand sink is used to fill pitchers to soak utensils.-COS, PIC removed pitcher from hand sink. |
| 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. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Floors have an accumulation of food debris/// Vents have an accumulation of dust.
6-501.11 Re-grout tile flooring./// Floor tiles are in disrepair. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./// Potato soup, raw bacon, and cheese temps 52-53 F. Ambient temperature of RI cooler 53 F. -COS, PIC voluntarily discarded items. |