| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Several servings of cooked chicken ranging between 44-53 F. The PIC voluntarily discarded the food items (COS). |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // The air ducts throughout the establishment had dust accumulation
6-202.11 Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps)// There were no light shields in the kitchen area on the lights |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // The ceilings throughout the establishment had debris accumulation |