| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below./ Holding < 1hr and designated by the EC for discard at service conclusion in 1hr 30 minutes: sliced tomatoes, variety deli meats and dairy cheeses 45F-48F on the make-table cooler at the deli station; and, cooked mixed vegetables 57F on the grill station make table cooler 57F. |
| 1 | 3-305.11 Store food at least 6 inches above the floor./ Box of coffee stored on the floor in the coffee bar. |
| 1 | 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils between-use./ Slicing knives at the deli station are stored between-use in the crevice between the make-table cooler and the sandwich board. |
| 1 | 6-301.14 Post sign at all handsinks that notifies employees to wash hands./ Replace the missing handwashing sign at the handsink in the kitchen warewashing area. |
| 1 | 4-204.11 Provide exhaust venitlation hood systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service articles./ Grease drippage from the underside of the filter mounts and the edge of the canopy of the grill station ventilation hood. |