| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Ambient air temperature of WI cooler at 48F. TCS items such as bottled milk, buttermilk, scrambled egg mixture, raw chicken, ham, cut tomatoes, and cut lettuce at 47F. Items were moved aside to be discarded and work order was placed. |
| 5 | 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.)..//Employees observed not washing hands before donning gloves between new tasks. |
| 1 | 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).//Damaged and soiled gaskets on doors of both WI units. |
| 1 | 4-901.11 Allow utensils to air dry before stacking.//Wet stacking of pans on dish drying rack. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean ceiling tiles next to fryer hood and above hot holding unit to remove grease and dust build up. |
| 1 | 5-501.113 Keep dumpster doors and lids closed. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units.//Repair condensate leak in WI freezer. |