| Deducted | Remarks |
| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use).// Residue film buildup on inside of meat cutter and old meat buildup on meat grinder equipment stored on top shelf.// Clean knives stored in dirty knife hold with residue buildup.
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| 1 | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. // All meat cutting boards are heavily pitted and discolored. |
| 4 | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // Hand sinks in bathrooms hot water temperature in women is 80F, men 85F and in meat cutting room 76F |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Blood spills and debris on floor in meat coolers. |
| 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.// Several staff water bottles and food stored on counter top near meat trays and meat equipment. |