| Deducted | Remarks |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//(1) Fire suppression system has grease accumulation. (2) Hot holding unit shelves have buildup of grease/food residue. (3) Fryer and oven equipment has grease buildup on exterior. |
| 1 | 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).// Floor drain next to hot holding unit slightly overflowing. Notified PIC. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Mashed potatoes and chicken fingers temping between 115-122F in hot holding case. PIC COS by reheating mashed potatoes and discarding chicken tenders. |
| 1 | 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)// Raw chicken breast and tenderloins stored on shelf with ground beef. |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Personal water bottle and cellphone stored on prep table. |