| Deducted | Remarks |
| 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./// Two lights out in the hood with one missing. |
| 1 | 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.///Several clean spatulas stored on wire rack touching wall. |
| 1 | 4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.///Several spatulas are chipped or pitted.
4-201.11 Provide equipment and utensils that are designed and constructed to be durable and retain their characteristic qualities under normal use conditions.///Tilt skillet missing lid.
4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Bottom shelves of prep tables are foil lined.
4-501.11(A) Maintain equipment in good repair (general).///Large mixer (next to tilt skillet) missing parts of whisk. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Wall behind grill has grease residue. (2) floors under tables and equipment have build up.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///(1) Ceiling tiles in cook/prep area have water damage visible.(2) Ceiling tiles in women's restroom are heavily damaged. |
| 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.///Bottom shelf of double ovens have baked on food debris. |