| 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.//Clean sides of fryer and hot holding case to remove build up of grease. |
| 1 | 5-501.113 Keep indoor waste receptacles covered when not in continuous use and after they are filled. |
| 1 | 6-301.13 Cease supplying food preparation, ware washing, or mop sinks with handwashing supplies or devices.//Hand soap provided at 3-compartment sink. |
| 4 | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.//Water at kitchen hand sink reached a max temp of 78F. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Ambient air temperature of RI cooler was 48F. Cut lettuce at 52F, in house made banana pudding at 52F, open can of nacho cheese at 51F, shredded cheese at 50F. All TCS items were voluntarily discarded. |