| Deducted | Remarks |
| 1 | 4-901.11 Allow clean, sanitized utensils to air dry before stacking./ Food pans stored ready-to-use are stacked wet. |
| 1 | 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness./ Spilled grease, wastes, and debris on the ground in the refuse enclosure. |
| 1 | 5-205.15(B) Repair condensate leak in the WI freezer./ Leak from the plumbing line on the fan housing onto food packaging, shelving, and floor. |
| 2 | 6-501.11 Maintain physical facilities in good repair./ Repair or replace damaged and missing floor tiles and worn grouting throughout the food operations areas where needed. |
| 1 | 6-304.11 Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive heat, steam, and condensation./ Incomplete capture of steam by the vent hood over the dishmachine; heavy steam throughout the room during machine operation. |
| 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. |
| 5 | 3-303.11 Cease the service of ice used for chilling or storage./ An open bottle of beer was found stored in the ice service bin at the bar: before the inspection was concluded, the beverage and the ice were discarded and the bin was cleaned and sanitized. |