| Deducted | Remarks |
| 5 | 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).//Observed chef put on gloves without washing hands. COS chef was instructed to discard gloves and wash hands before donning. |
| 1 | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean vent covers in main kitchen to remove build up of dust. |