| Deducted | Remarks |
| 1 | 6-501.18 Clean the handsink in the produce preparation and warewashing area often as necessary to keep it clean. |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and warewashing areas./ Inoperative light fixtures over the warewashing sink and in the cake decorating area. |
| 1 | 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces./ The wrapping station hot plate cover is damaged and deteriorating. |
| 2 | 6-501.12 Clean the floors, including under and behind equipment, in the produce preparation and warewashing area, WI cooler, and the cake decorating area as often as necessary to maintain cleanliness. |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (wrapping station, exteriors of equipment, storage shelves, toaster, etc.) free of an accumulation of dust, dirt, food residue, and other debris. |
| 1 | 5-501.13 Ensure that outdoor storage receptacles used for refuse and materials containing food residue are durable, leak-proof, and pest-resistant./ The dumpster is broken-through along the lower left-hand and rear sides. |
| 1 | 3-602.11 Label food packaged in the establishment as required by law./ Commercially precooked rib slabs repackaged in the produce department and variety packaged sandwiches made with them are not labeled to list the ingredients in the BBQ sauce added to the ribs during repackaging. |