| Deducted | Remarks |
| 1 | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice./ There were plastic containers without handles stored In 2 large ingredient containers. There was a large plastic container without a handle stored in a large container of liquid sauce. |
| 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. / The refrigeration shelves, the exterior of the fryers, the wok base and the cooktop had residue. The stainless stoage shelves and prep table shelves had residue. |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition./ The kitchen 2 door RI salad and dressing refrigerator door gaskets were in bad repair. Take corrective action.
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./ There were several chipped plates and bowls stored on the clean equipment shelf in the kitchen. |
| 1 | 4-501.14 Clean dish machine and attached equipment. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The kitchen floors, the WI cooler floor, the WI freezer floor had debris,and residue. There were wall areas with residue in the kitchen cooks line, food prep, and dishwashing areas. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The ventilation hood filters were soiled. |