| Deducted | Critical | Remarks |
| 5 | Yes | 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.///(1)Meat slicer has dried meat debris.(2)Can opener blade has build up residue. |
| 1 | No | 4-901.11 Allow utensils to air dry before stacking.///Several pans and bowls wet stacked on shelf by prep table. |
| 1 | No | 4-903.11 Store single service and single-use articles at least 6 inches above the floor.///Several boxes of single serve items on floor next to employee cooler. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1)WI freezer floor has debris. (2) Drain in floor outside WI freezer has accumulation of food/debris. (3) Walls under hood have grease build-up. |
| 1 | No | 6-501.14 Clean restroom exhaust vent cover.///Both restroom vents (in table area) have accumulation of dust. |
| 1 | No | 7-209.11 Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles. ///Personal cell phone at end of food line by office, and phone charger on table by slicer in back. |