| 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 exterior of the fryers and the cooks line equipment had grease accumulation. Some of the refrigerator shelves and the door panels had residue. The wire storage shelves had grease. |
| 1 | 4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair (food holding units). / The sushi refrigerator thermometer was inaccurate. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The cook's line ventilation hood filters were soiled.
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| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The wall behind the wire shelf across from the cooks line was soiled. The kitchen, the sushi prep, the WI cooler and the WI freezer floors were soiled. Some of the ceiling tiles in the kitchen had residue. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units. / The WI freezer had a condensation leak. |
| 1 | 3-305.11 Store food at least 6 inches above the floor./ The WI cooler had containers of prepped food stored on the floor. The WI freezer had 6 boxes of food stored on the floor. |