| Deducted | Remarks |
| 2 | 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.///Deli employee with long braids not properly pulled up. |
| 5 | 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.///Unable to locate paper work at time of inspection. |
| 1 | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting board at pizza station showing heavy wear. |
| 4 | 3-501.17(B) Properly date mark commercially prepared TCS food when opened not to exceed 7 days or the manufacturer’s date limit, whichever occurs first.///Food in RI cooler not date marked. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1)Floors in cook, prep and by deli hot holding has food and grease build-up. (2) WI freezer floor has debris visible. |
| 4 | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)///Can opener blade has food debris build up. |
| 1 | 5-501.113 Keep dumpster doors and lids closed.///Dumpster sliding doors open.
5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.///(1)Garbage bags hanging out of refuse and on the ground next to the container. (2) Liquid pooling at front of container. |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Light out in the hood.
6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Vent covers in WI drink cooler have dust visible. |
| 1 | 6-403.11(A) Locate employee break areas so that food, equipment, utensils, linens, and single service/single use articles are protected.///Employee cups stored on top shelf of dry storage next to microwave.
6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Employee jacket laying on shelf in dry storage. |
| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///(1)Several containers in the RI cooler not labeled with contents. (2) Several containers with dry ingredients not in original container and not labeled with contents. (3) Sauce bottles not properly labeled with contents |
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