| Deducted | Remarks |
| 1 | 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.//Tongs hanging from hook that touches the side of the display case. |
| 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 board).//Clean inside of 3-comp sink spray nozzle to remove mildew, grime and gunk. |
| 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.//Clean throughout facility with special attention to the bottom of all coolers and freezer floors, drain under utensil holder with running water next to espresso machine, around and under all equipment to remove ground coffee beans and residue, and the side of the display case to remove dried icing. |
| 4 | 5-205.11 Cease using hand sinks for any purpose other than handwashing.//Handsink behind the counter being used as a dump sink. |
| 1 | 4-301.14 Provide commercial ventilation for steamers, grills, fryers, ovens, and stovetop cooking.//Advised PIC the oven should have commerical ventilation to ensure smoke is properly filtered out. |