| Deducted | Remarks |
| 1 | 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment./ Sanitizing solution for between-use storage of wet wiping cloths at the sushi bar tested over 500ppm chlorine. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ In the kitchen, floors under and behind equipment are soiled. Ceiling, vents, and light fixture covers need to be cleaned. |
| 5 | 2-301.14 Wash hands properly at the handsink after handling soiled utensils or any potential contamination./ Food employee cleared dirty dishes from a table then started to prepare beverages; she washed her hands properly at the handsink after she was interrupted and directed to do so. |
| 1 | 3-304.12 Provide a utensil with a handle for serving or dispensing food./ Dispensing sugar from the storage bin with a plastic tumbler. |