| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.//Cooked Peppers and Onions 98F-115F.//COS//PIC reheated peppers to above 165F prior to the end of the inspection.//Peppers and onions were prepped 45 minutes prior to the inspection. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Boiled Eggs 45F-47F.//COS/PIC moved Eggs to WI cooler to cool to 41F.//Eggs were prepped 45 minutes prior to the inspection. |
| 4 | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.) // Clean beverage nozzle located on Tea Urn in drive thru area.//COS//PIC cleaned nozzle prior to the end of the inspection. |
| 5 | 5-402.13 Remove the dumped/spilled waste grease from the inside the facility.//Grease observed draining into the floor drain located under the Frying Station. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors in WI Cooler and WI Freezer. |