| Deducted | Remarks |
| 5 | 4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils (non-cooking) used for TCS food as often as necessary to prevent the accumulation of soil or at least every 4 hours during continuous use (can opener blade, slicer, mixer, cutting board)//Clean and sanitize cutting board to remove dirt and grime. Advised to remove and discard molded cutting board. |
| 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.//Unit has not been in use for more than 2 years. Clean throughout mobile unit to remove all dirt and grime in coolers and outside and around all equipment. |