| Deducted | Critical | Remarks |
| 1 | No | 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness./// Dumpster pad is soiled with grease. |
| 5 | Yes | 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)/// Soda gun holder has an accumulation of black residue. |
| 5 | Yes | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./// Cole slaw on make table near drive through window temps 57 F. and shredded cheese temps 56 F -COS, PIC placed lid back on make table and made an ice bath.
3-501.16 (A)(2) Maintain TCS food at 41 F or below.///TCS batter for cheese biscuits temps 67 F. -COS, PIC placed batter inside of WI cooler. |
| 1 | No | 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination./// Clean dishes stored near trash can in ware wash area. Clean dish storage rack has an accumulation of old food debris due to being by the trash can. |
| 5 | Yes | 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.)./// Observed employee batter raw chicken and did not wash hands before changing gloves to handle RTE food.-COS, educated employee on when to wash hands. |