| Deducted | Remarks |
| 5 | 2-301.14 Wash hands at station for at least 15 seconds when returning from outside the work area./// Observed several employees returning to kitchen area and did not wash hands.
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| 5 | 4-602.11 Wash, rinse, and sanitize contaminated equipment and utensils (non-cooking) used for TCS food as often as necessary to prevent the accumulation of soil or at least every 4 hours during continuous use (can opener blade, slicer, mixer, cutting board./// Can opener blade has an accumulation of black residue. |
| 1 | 5-501.113 Keep the waste-grease receptacle closed./// Grease receptacle left open.
5-501.113 Keep dumpster doors and lids closed./// Dumpster doors left open. |
| 1 | 3-305.11 Store food at least 6 inches above the floor./// Several boxes of food stored directly on the floor in WI freezer. |
| 1 | 4-903.11 Store single service and single-use articles at least 6 inches above the floor./// Single use to go containers and utensils stored directly on the floor in back storage area. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. /// Vent hood filters have an accumulation of encrusted grease. |