| Deducted | Remarks |
| 4 | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.//Pans of cooked meat and mac and cheese found in WI cooler without date marking. |
| 4 | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)//Black residue in interior of ice machine. |
| 1 | 5-501.113 Keep dumpster doors and lids closed.
5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean ventilation hood above fryer to remove buildup of grease. |
| 1 | 3-305.11 Store food at least 6 inches above the floor.//Buckets of sauce and pickles stored on floor. |
| 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.//Clean exterior of equipment throughout facility to remove buildup of grease and dust. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean air vents throughout facility to remove build up of dust and grease. |