| Deducted | Remarks |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout with special attention to floors underneath equipment.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Missing ceiling tiles throughout kitchen. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.//Clean bottom of all RI units with special attention to RI freezer net to grill/frying area. |
| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)//Black residue in interior of ice bin. |
| 1 | 5-501.115 Remove unnecessary items from the refuse storage area. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Cheese, cut tomatoes, and raw bacon between 48F-55F in top of low boy cooler. |
| 1 | 6-501.12 Clean toilets, urinals, and plumbing fixtures as often as necessary to keep them clean.//Food found in mop sink. |
| 4 | 6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Gnats and flies observed throughout facility. |
| 5 | 3-101.11 Provide safe, unadulterated, and honestly presented food.//Gnats found on sliced limes used at the bar. COS limes were voluntarily discarded by PIC. |