| Deducted | Critical | Remarks |
| 1 | No | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue accumulation on cooler gaskets. |
| 1 | No | 3-501.15 (B) Loosely cover or uncover food until cooled.// Sausage cooling in walk-in cooler in sealed bags. COS- bags unsealed. |
| 4 | Yes | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Dicer in storage soiled with vegetable residue. COS- PIC moved dish for cleaning. |
| 5 | Yes | 3-501.19(B)(4) Discard TCS food under time as a control that is in unmarked containers if the time that the food was removed from temperature control cannot otherwise be identified (ex: whiteboard, log book, timer) or the food is marked to exceed the 4-hour limit.// Cheese in make table marked for discard at 11am (at 2pm). COS- discarded. Chicken in hot holding without timer set. COS- PIC set timer for the time the chicken was put in hot holding. |
| 1 | No | 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// 3 of the sanitizer buckets are not registering sanitizer. COS- buckets were changed. |
| 5 | Yes | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use).// Residue accumulation in ice bin near drive through window. |
| 1 | No | 5-205.15(B) Repair condensate leak in refrigeration units.// Condensate issue in walk-in freezer. |
| 5 | Yes | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Green beans, mashed potatoes, and gravy ranging in temperature from 87F-110F. COS- discarded. |