| Deducted | Critical | Remarks |
| 1 | No | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue. / Sides of equipment in deli area has buildup. |
| 1 | No | 4-903.11 Store single service articles and single-use articles in clean, dry, locations where they are not exposed to splash, dust, or other contamination. / Containers for deli foods splattered. Voluntarily discarded. |
| 2 | No | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. / Clean floors in walk in cooler, freezer, under equipment. |
| 1 | No | 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. 6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning. / Light out under hood, in walk in freezer. |