| Deducted | Remarks |
| 4 | 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.///No hand soap at time of inspection. |
| 1 | 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///RI freezer door (close to hand sink) has damaged gasket.
4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Colored cutting boards showing heavy use.
4-101.19 Provide corrosion-resistant, nonabsorbent, and smooth material for nonfood-contact of equipment that are exposed to splash, spillage, or food soil.///Cardboard on bottom shelf of RI cooler. |
| 1 | 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. ///(1) Chest freezer by hand sink has spilled food debris. (2) Ovens have baked on food debris on bottom shelf. (3) RI freezer(silver) close to hand sink has food debris on bottom shelf. |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///3 compartment sink drips when turned off. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Sandwich meat, lettuce and tomatoes temped at 55-57F. Discarded. |
| 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.///One of two lights out in the hood. |