| Deducted | Remarks |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./Clean the floor in the kitchen to remove debris and old food particles. |
| 1 | 4-904.11 Store unwrapped utensils so that only the handles are touched. |
| 4 | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4)./Food safety manager was not present at the time of the inspection. Food safety manager arrived towards the end of the inspection. COS.
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