| Deducted | Remarks |
| 1 | 3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination.// Several bags of individual bags of chips are stored on dirty shelf where food has been opened./// |
| 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. // Spills in bottom RI deli sandwich cooler.//4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Food spills on shelves where chips are stored. |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.//No thermometer in deli sandwich cooler. |
| 1 | 4-903.11 Store single service and single-use articles at least 6 inches above the floor.// Boxes of cups stored directly on floor next to ice machine and bathroom where standing water is on floor. However, boxes are not contaminated. |
| 4 | 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.// No paper towels in women bathroom and at handsink near fountain drink station.//COS |
| 1 | 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.// Extrmely dirty bathroom with stool on toilet seat and back of toilet. |
| 1 | 6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Dry storage area is very cluttered in ice machine room. |