| 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. / Food spillage located in WI cooler floor. Food accumulation located in the handles of lowboy coolers at the prep table line. |
| 4 | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. / Roach observed crawling on wall in kitchen. |
| 1 | 3-305.11 Store food at least 6 inches above the floor./ Meat in metal pan used for service is placed directly on the floor in WI cooler. Manager voluntarily discarded product. |
| 4 | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4)./ One of the managers do not have a manager certification. Manager that does have certification is absent from FSE. |