| 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. // All RI coolers have food spills.//Grease spills in bottom pullout drawers.// Food debris in crevices of makeline cooler lid.//
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.// Food debris buildup at waffle station. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Several containers of waffle mix 47F stored in bottom RI cooler and sliced tomatoes 45F stored in makeline cooler.//All were voluntarily discarded. |
| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Black residue inside fountain drinks ice bin, stains on coffee cups stored ready for use and clean pans stored in dirty bottom pullout drawer below grill ready for use. |