| Deducted | Remarks |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue accumulation on exteriors of some equipment in kitchen and debris in bottom of oven. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Residue accumulation on hood ventilation filter. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth left on bar, not in sanitizing solution; wet wiping cloth left on make table, not in sanitizing solution |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). Damaged flooring in walk-in cooler, and in various parts of kitchen.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Stains on ceiling and walls throughout kitchen. |
| 1 | 7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee jacket stored on dry storage shelf. |