| Deducted | Remarks |
| 2 | 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles./ The sushi chef is not wearing a hair restraint. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ Heavy dust build-up on wall-mounted utility lines and fixtures above the work tables in the small prep room on the back of the cook line. Walls are greasy and stained in the kitchen around the vent hood; dusty and greasy ceiling vents and panels. |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep areas../ Lighting is inadequate in the small prep room on the back of the cook line and at the sushi prep table. |