| 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)//Clean the entire slicer to remove all old food particles and dirt. |
| 1 | No | 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 bottom of all coolers and floor drain near the 3-compartment sink. |
| 1 | No | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.//To-go container stored upright. Advised to invert. |