| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./// The bottom of the first maketable for prepping deli sandwiches temped at 49F and the deli meat in the drawer temped at 49F. The bottom of second maketable temped at 49F and the temp of deli meat stored in the drawer was temped at 50F.-COS deli meat was placed in the drawers an hour before inspection and was placed in the chill blaster during inspection. |
| 1 | ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager./// Out dated items in RI display cooler. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./// Clean fan vent covers in the WI coolers.
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. /// Clean the bottom of all of the display RI coolers. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. /// Clean vent hood filters over fryers. |