| 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. // All warmers soiled with old food debris and residue on the interior and exterior of cooking equipment.// Fan covers in WI cooler (B) soiled with dust. |
| 5 | 4-501.114, 4-703.11 Sanitize utensils with quaternary ammonia at a concentration specified by manufacturer for at least 30 seconds.// Sanitizer in 3 comp sink tested 0ppm. COS PIC Changed solution tested at 100ppm. |
| 1 | 4-301.14 Repair or replace ventilation hood systems and devices (including filters).// Repair/Replace the missing panel to the ventilation hood sytem. |
| 1 | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// Sanitizer bucket tested 0ppm. |
| 1 | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands. // No handwashing sign at handwashing sink near 3 compartment sink. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// WI freezer floor soiled with food debris underneath all shelving. // Repair damaged tile near WI freezer door. |