| Deducted | Remarks |
| 1 | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.// Shrimp in walk-in freezer, uncovered; chicken in walk-in cooler uncovered
3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive) Raw meats stored above produce and bottled water. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Exteriors of equipment throughout facility soiled with residue. |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)// Leak at faucet on hand sink near office; leak at bottom of hand sink near fryers; leak at 3-compartment sink.
5-205.15(B) Repair condensate leak in refrigeration units.// Severe condensate issue in walk-in freezer. |
| 1 | 4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair (food holding units).// Ambient thermometer in walk-in cooler inoperable.
4-501.11(A) Maintain equipment in good repair (general).// Reach-in freezer door damaged.
4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged gaskets on walk-in cooler and walk-in freezer. |
| 1 | 6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Inoperable equipment, tools, ladder, sofa, and other items unnecessary to the operation of the establishment. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damage to floors, walls, and ceiling throughout facility.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Residue accumulation on floors, walls, and ceiling throughout facility; stained ceiling tiles. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Drippage coming from back of hood filter. |
| 1 | 7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee phones stored on food prep surfaces. |
| 1 | 6-501.113 Store maintenance tools (brooms, mops, vacuum cleaners, etc.) in an orderly manner that facilitates cleaning the area and so that they do not contaminate food, equipment, utensils, linens, and single-service/single-use items.// Tools stored next to bread; tools stored on food prep surfaces. |
| 5 | 4-602.11 Wash, rinse and sanitize equipment and utensils between raw animal products and ready to eat foods or produce.
4-602.11 Wash, rinse and sanitize equipment and utensils between raw animal products of different species.
4-702.11 Sanitize all utensils and food contact surfaces after cleaning and before use.
4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 50 ppm at 75 F or higher; or 100 ppm at 55 F or higher.// No sanitizer available. COS- PIC went to get bleach; utensils and dishware rewashed. |