| Deducted | Remarks |
| 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. / THe storage shelves in the deli, & meat prep had residue. |
| 1 | 5-501.115 Remove unnecessary items from the refuse storage area. / A homestyle dishwasher was stored next to the compactor. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. / The wall and ceiling in the seafood steamer section were soiled. There was debris on the floors in the raw meat WI cooler & prep room. In the meat prep wrap area there were numerous stickers on two walls. Some of the stickers had dates to 2017 & 2018. |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. / There were a lot of light fixtures not working in the meat prep room. |
| 1 | 6-403.11(A) Locate employee break areas so that food, equipment, utensils, linens, and single-service/single-use articles are protected. / 6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single-service/single-use articles. |