| Deducted | Remarks |
| 1 | 6-501.112 Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests./Clean up dead roaches throughout the kitchen area. |
| 5 | 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable./Documentation of employee health policy not provided. EHS provided PIC with a copy of the policy. COS. |
| 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 throughout facility with special attention to the interior of all reach in coolers, storage shelves and exterior of all equipment.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./Clean crevice of convention oven to remove food and food debris. |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition./Replace door gasket on refrigerator next to employee refrigerator. |
| 1 | 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice./Utensil stored in closable container of fruit loops stored with the handle in the food. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./Clean the floor in the kitchen and adjacent dry storage/food storage area to remove old food particles. |