| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Sliced tomatoes temped at 45F. ( COS placed in larger cooler) |
| 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.///(1)RI freezer has black residue on outside of doors. (2) Bottom shelf of same freezer has food debris present. (3) Bottom shelf on both make table coolers have food debris visible.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Gaskets on both make table doors have food debris/residue present. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood vents have grease build up visible.
6-501.14 Clean restroom exhaust vent cover.///Restroom vent cover has large accumulation of dust (first door close to dining area). |
| 1 | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Colored cutting boards showing heavy use. |