| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Following TCS food was out of temperature at time of inspection: Cut lettuce 45F and whole salad make bar 46F. COS, voluntarily discarded. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Observed lid of ice machine with grime accumulation.
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.// Observed RI cooler with salad food debris and grime build up. |
| 1 | 4-901.11 Allow utensils to air dry before stacking.// Observed hotel pans wet stacked in storage area. |
| 2 | 6-501.12 Clean food prep areas when the least amount of food is exposed.// Observed food debris on floor in food prep area.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Observed dusty ceiling tiles, walls, and vent covers. Floors behind equipment in storage and food prep area have grime and food accumulation build up.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Observed broken floor tile in food prep area. |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.// Observed hood light out over fry station. |