| Deducted | Remarks |
| 4 | 3-501.17(B) Properly date mark commercially prepared TCS food when opened not to exceed 7 days or the manufacturer’s date limit, whichever occurs first. //Observed crab cakes and milk without a date marked on items for when they were opened. COS- Items marked by PIC.
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| 1 | 3-305.11 Store food at least 6 inches above the floor. //Observed sausage links on the floor in the WI freezer on the left side. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue. //Observed residue on the paddle for ice shoot and on the outside of ice shoot at drink machine.
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 build up of food residue on shelving within kitchen area. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). //Observed damage flooring in entry way to both WI coolers. //Observed damaged flooring in WI freezer on the left side.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. //Observed debris and food residue on the floors in cooking area and dry storage. //Observed food residue on walls within kitchen area. |