| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Shredded cheese 51F stored in individual paper bags on makeline and WI cooler right after prepping.//Staff placed in WI freezer to re chill to proper cold holding temperature.// Container of raw chicken tenders 47F stored in chicken cooler next to fryers.//Staff cooked all chicken tenders. |
| 5 | 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.//Dirty equipment stored ready for use on clean shelf. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.//Residue film buildup on exterior of cooler doors, food monitor, in crevices of warming unit above makeline.// Food debris and standing water in bottom RI cooler below the grill. |
| 1 | 4-501.11(A) Maintain equipment in good repair (general).// Broken cooler door at raw chicken prep station.// Ice machine does not work. |