| 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.//Accumulation of grease and food debris in Southern Pride Smoker.// Clean shelving throughout kitchen. |
| 5 | 5-202.14 Install a backflow prevention device that meets A.S.S.E. standards.//Backflow prevention device connecting hose to ECO Lab sanitizer system over 3 compartment sink leaking. |
| 4 | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Accumulation of fruit flies near smoker in kitchen area.// Accumulation of flies in men's restroom.// Change out fly trap in storage area. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Vent hood above fryers soiled with dust.
4-301.14 Repair or replace ventilation hood systems and devices (including filters).// Light blown under ventilation hood. |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.// Provide ambient thermometers in the grab and go deli cases and inside WI cooler. |
| 1 | 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.// Knives stored between preparation table and wall across from 3 compartment sink. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Pan of chicken dressing and meatballs stored in WI cooler overnight 46F.// 7 packs of center cut pork chops in WI cooler 56F-65F.// 11 packs of ground chuck in WI cooler 48F-58F.// 3 packs of ribs in WI cooler 47F-49F.// 1 pack of pulled pork in WI cooler 46F.//Two packs of sliced turkey in grab and go deli cooler 45F. -COS All items discarded |