| 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.///(1) Bottom shelf of all ovens have large accumulation of baked on food debris. (2) RI freezer across from ovens have food debris on bottom shelf. |
| 1 | 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.///White and colored cutting boards showing heavy use. |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Lights out in hood.
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)///Several bulbs in hood missing covers. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floors under and behind cooking equipment have build-up of grease and debris. |