| Deducted | Critical | Remarks |
| 1 | No | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged gaskets to walk-in freezer.
4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.// Severely damaged spatula stored above 3-compartment sink.
4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.// Cutting board at make table severely scored.
4-501.11(A) Maintain equipment in good repair (general).// Low boy at front of kitchen inoperable. |
| 1 | No | 5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in walk-in freezer.
6-501.18 Clean hand sinks as often as necessary to keep them clean.// Hand sink by dessert station and hand sink nearest to 3-compartment sink soiled with residue.
5-205.15(B) Repair slow or inoperative drain (indoor or outdoor).// Hand sink to right of kitchen draining slowly. |
| 1 | No | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.// Paper boats, clamshells, and other single-use articles stored not inverted or covered throughout facility. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors soiled with residue and debris; stained ceiling throughout facility; heavy dust accumulation in walk-in units and on air curtain;
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Back door and door to walk-in freezer damaged. |
| 1 | No | 6-202.11 Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps)// Shield for lighting missing in dry storage. |
| 1 | No | 7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee phone stored above make table. |
| 1 | No | 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.// Brooms and dustpan hanging on shelf directly next to coffee, condensed milk, and mayo. |
| 1 | No | 4-903.11 Store clean equipment and utensils covered or inverted.// Mixer attachments/beaters stored in container with food contact surface upwards. |
| 1 | No | 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.// Quaternary solution in sanitizer buckets too heavily concentrated. |
| 1 | No | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Black residue accumulation around doors on two make tables in kitchen; heavy accumulation of residue in drawer under prep table.
4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.// Grill grates heavily charred. |
|