| Deducted | Critical | Remarks |
| 2 | No | 2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food. // Employee preparing food with beaded wristwear.
2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. // Employee with long hair preparing food without proper hair restraints. PIC COS by notifying employee to pull hair back |
| 1 | No | 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. // (1) Encrusted grease/debris on exterior of fryers, hot holding unit and shelving (2) Old debris in the bottom and around gaskets of RI cooler (3) Ice buildup on fan housing in WI cooler |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Grilled chicken breast temping 101-132F degrees. PIC COS by discarding. |
| 1 | No | 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.// Spilled trash/spillage on ground in refuse enclosure |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1)Old food debris on floors underneath equipment throughout (2) Dust/black residue on vent covers throughout facility and in restroom's
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Missing ceiling tiles near ice machine area |
| 1 | No | 4-901.11 Allow utensils to air dry before stacking.// Metal containers wet stacked |