| Deducted | Remarks |
| 1 | 3-305.11 Store food at least 6 inches above the floor.// Several bags of onions, several containers of soy sauce, and bag of corn sitting directly on floor in WI cooler |
| 1 | 6-501.18 Clean hand sinks as often as necessary to keep them clean. // Handwashing sink soiled with dirt and residue. |
| 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 light blown under hood and Replace one other missing light under the hood ventilation system. |
| 4 | 5-205.11 Cease using hand sinks for any purpose other than handwashing. // Dirty utensils found in handwashing sinks. COS PIC Voluntarily removed to 3 compartment sink. |
| 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. // Fan covers in WI coolers soiled with white residue. // Shelving in WI coolers soiled with heavy thick residue.// Interior of various RI cooler soiled with residue and debris. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). Repair several wholes int he walls in dry storage area. // Repair damaged wall behind the 3 compartment sink. // Replace missing ceiling tile above dry storage area. |