| Deducted | Remarks |
| 4 | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage).// Various pieces of equipment on clean shelving across from dish machine soiled with debris.// Mixer sitting on prep table soiled with debris. |
| 1 | 5-501.113 Keep dumpster doors and lids closed.// Dumpster lid open.
5-501.113 Keep the waste-grease receptacle closed.// Grease receptacle open. |
| 1 | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Various scoop handles touching product throughout facility. |
| 1 | 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// All sanitizer buckets tested negative for quat sanitizer. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Parmesan (48F), guacamole (46F-62F), sliced tomato (45F), sour cream (46F), cole slaw (47F), tomato sauce (58F), crema (44F), and raw beef (45-48F) inside of make table cooler out of temperature.// Cooked bell peppers and butter mix sitting at room temperature.// Sofrito (44F-45F) in WI cooler -COS Items discarded or moved to WI cooler |