| Deducted | Remarks |
| 1 | 3-305.11 Store food at least 6 inches above the floor.// Silver pan of ground beef sitting on the floor in front of the RI cooler. COS PIC Voluntarily discarded.// Bags of onions sitting on the floor in dry storage area. |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Repair/Replace various damaged gaskets in RI coolers. |
| 1 | 6-303.11(B) Provide at least 20 foot candles of light inside equipment such as RI and under-counter refrigerators. // Repair/Replace two blown lights in RI cooler near the grill. |
| 1 | 3-304.12 Store between-use utensils in a container of water at 135 F or above.// Utensils stored in water at 83F. COS PIC Voluntarily placed into the 3 comp sink. |
| 5 | 3-501.19(B)(1) Ensure that the temperature of TCS food is 41 or less when removing from cold holding and 135 or higher when removed from hot holding. // Lettuce in make table cold holding at 48-49F. PIC stated she had just freshly cut the lettuce and placed in make table. COS PIC Voluntarily discarded.
3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Cheese in make table cold holding at 50F. Salsa cold holding at 49F. COS PIC Voluntarily discarded. |
| 4 | 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels provided at handwashing sink.
6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. // No soap provided at handwashing sink near dish machine. |
| 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. // Various RI coolers soiled with liquid and heavy food debris. |