| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above. // Two pans of pozole temped at 117F-125F in the left warming cabinet. COS food was reheated to above 165F. |
| 1 | 6-202.13 Install insect control devices away from food preparation areas. // Shelf of clean cookware stored underneath wall mounted bug zapper. |
| 1 | 4-901.11 Allow utensils to air dry before stacking. // Multiple shelves of cookware with wet stacking. |