| Deducted | Remarks |
| 5 | 3-301.11(B) Use gloves or utensils to handle ready to eat food (except when washing fruits and vegetables). // Employee prepping hamburger buns with bare hands. COS Employee discarded buns, washed hands and put on single use gloves. |
| 1 | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. // Several containers of meat (chicken, steak) in WI cooler stored uncovered. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses. // Wiping cloths stored on the counter top between uses. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). // Replace missing ceiling tile in womens restroom. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. //Air ducts soiled with dust throughout facility.
6-501.14 Clean restroom exhaust vent cover. // Restroom exhaust vent soiled with dust.
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. // Missing light bulb under the hood. |
| 1 | 6-305.11 Provide lockers or other suitable facilities for storage of employees’ personal belongings. //Cell phones sitting on counter tops. |