| Deducted | Remarks |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Floors observed not clean with old food. (2) Grease/food stains on walls throughout. (3) Dust buildup on dry shelf unit above salad bar and soup station. |
| 1 | 6-501.14 Clean restroom exhaust vent cover.// Heavy dust accumulation on vent covers in both restrooms. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units. // Standing water in low boy RI cooler under salad prep line. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// No sanitizer bucket set up at sandwich or salad bar prep line. |
| 1 | 4-904.11 Store unwrapped utensils so that only the handles are touched.// Utensils (forks and spoons) on dry shelving in back kitchen area stored in different directions. |
| 1 | 3-305.11 Store food at least 6 inches above the floor.// Several boxes of produce stored directly on the floor in the WI cooler. |
| 1 | 5-501.113 Keep outdoor waste receptacles covered.// Grease receptacle open.
5-501.113 Keep dumpster doors and lids closed.// Dumpster lids open |