| Deducted | Critical | Remarks |
| 5 | Yes | 3-501.19(C)(5) Discard TCS food under time as control if the container is unmarked and the time the food was removed from cold holding cannot otherwise be identified (ex: whiteboard, log book, timer) or container is marked with a time that exceeds the 6-h/ There were 2 racks of cheese pizzas, and cheese and pepperoni pizzas without the time as control marked on the pizza racks or identified any place else./ COS The 20 pizzas without time as contol identified were cooked and voluntarily discarded. |
| 1 | No | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. / There were 4 uncovered containers of different oils stored below a prep table. |
| 5 | Yes | 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)/ The can opener blade had soil accumulation. The can opener was removed from the table for cleaning, rinsing , and sanitizing. |
| 1 | No | 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 exterior of the pizza dough press,the exterior of the cheesy bread maker, and the exterior of the dough ball maker had grease residue. The pizza racks had residue. The front warming cabinets had residue on the inside door panels and the lower shelves. The wire storage shelves were soiled.
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| 1 | No | 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./ The stainless colander bowl had rust. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The wall areas next to the prep tables, behind the dough makers, the cheesy bread machines, and the pizza ovens had soiled areas. Some of the kitchen ceiling vents were soiled. The kitchen floor below equipment had residue. |
| 1 | No | 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. |