| 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. // Old residue/food in the bottom of RI coolers. |
| 1 | 4-301.13 Clean drainboards, utensil racks, or tables large enough to accommodate all soiled and clean utensils.// Mineral/residue buildup on utensil racks; Replace utensil racks if they cannot be thoroughly cleaned. |
| 4 | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // No hot water at the HW sink next to the mop sink |
| 1 | 5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).// Slow drain at HW sink in bakery area. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Old spillage/debris on floors and walls throughout. (2) Black residue on ceiling vent covers
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged floor tiles throughout. |