| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Cooked chicken from 08/04/2025 in low boy cooler at 55F degrees. Cooked ground beef at 48F degrees, cut tomatoes at 55F degrees, and cheese at 50F degrees.///COS cooked chicken voluntarily discarded and all other items were placed in RI freezer to cool. |
| 1 | 4-202.16 Paint or seal bare wood surfaces in dry storage.
4-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.///Repair shelf liner in dry storage. |
| 1 | 5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females. |
| 1 | 6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning. ///Dim lighting in dry storage area. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///An accumulation of dust on fan next to pizza oven. Food debris under equipment on the floor and walls throughout facility. Food debris on door frame at the back door.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged or missing ceiling tile throughout as needed. |