| Deducted | Remarks |
| 2 | 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// Staff chewing gum while handling food on serving line. |
| 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.//Black residue on WI cooler shelves and food spills in salsa cooler. |
| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)//Several dirty pans with black residue buildup and debris on exterior of beverage blender, and food stain inside drink pitcher stored ready use. |
| 1 | 4-901.11 Allow utensils to air dry before stacking.// Wet stacking clean equipment stored on dry storage shelf. |
| 1 | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // Open containers of TCS foods ( shredded cheese, pork stew, queso and rice stored uncovered under boxes and shelves in WI units. |