| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Chicken, beef and shrimp on make table all temped between 55F and 65F. removed and placed in WI cooler. |
| 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 at back of cook area near WI cooler.
6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Vent covers in kitchen/prep area have build up debris. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Ceiling tiles in men's restroom has water damage. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue. // RI cooler on make line has black residue around gaskets and the door frame.
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| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Bags of food in WI freezer not labeled with contents. |
| 5 | 3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time. /// Breaded/fried chicken pieces cooling at room temperature, temped at 115F. Placed in WI cooler at time of inspection. |