| Deducted | Remarks |
| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)// No label on salt in a clear container next to seasoning. |
| 1 | 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. // Exterior of oven soiled with residue and grease. |
| 1 | 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.). // Broken gaskets in various meat RI coolers. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Standing water on prep area floor and dry storage floor. // Fan covers over prep area soiled with dust. |
| 1 | 6-501.113 Store maintenance tools (brooms, mops, vacuum cleaners, etc.) in an orderly manner that facilitates cleaning the area and so that they do not contaminate food, equipment, utensils, linens, and single-service/single-use items. // Mops stored disorderly downward on the floor. |