| 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.//Wipe down interior and exterior of all equipment to remove grease, grime, and food debris. |
| 1 | 3-501.15 (B) Loosely cover or uncover food until cooled.//Containers of mac and cheese cooling with lids on.
3-501.15 (B) Arrange food in cooling or cold holding equipment to provide maximum heat transfer through the container walls.//Containers of cooling mac and cheese stacked on top of each other on bottom shelf of RI cooler. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness//Clean floors and floor drains throughout with special attention to areas behind fryers. |
| 1 | 6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used. |
| 1 | 4-501.11 Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)//Leak coming from faucet of 3-compartment sink. |