| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Individual containers of blue cheese 52F stored in cold holding unit.//Staff voluntarily discarded. |
| 1 | 4-501.11(A) Maintain equipment in good repair (general).// Soap machine does not dispense in bathroom. //Hot and cold holding station on make line does not work. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Fried chicken tenders 120F stored in warming unit on make line.//Staff voluntarily discarded. |
| 1 | 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. //Grease and food debris buildup on upper panel of hot holding unit on serving line, in crevices of hot plate under pans on make line and in upper heating units above make line.//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. // Food debris in crevices of cooler gaskets and debris in bottom of pull-out coolers. |