| Deducted | Remarks |
| 1 | 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).// Spatula in storage drawer and red tong handle damaged (burned) |
| 5 | 5-203.14 Provide backflow prevention device at all faucets where a hose is used.// Observed hose in mop area with no vacuum breaker. |
| 1 | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// No handwashing sign in employee restrooms. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Dust accumulation on celling in dry storage area. Grime accumulation under dish wash area. Dusty vent cover over food prep area. Food debris on floor in WI freezer. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Food debris and build up top of batter mixer. Oven in food prep area has black residue build up. |
| 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.// Hood light out over grill. |
| 1 | 7-209.11 Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Cell phones observed in food prep area. |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee mug in storage area. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Ground beef on service line at 129F. COS, moved to steamer. |
| 4 | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)// Observed food debris on plates, cups, and bowls. |
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