| Deducted | Remarks |
| 1 | 4-803.11 Store soiled linens in clean, nonabsorbent receptacles or clean, washable laundry bags.// Excessively soiled linen stored on top of equipment; excessively soiled oven glove stored in reach-in cooler. |
| 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.).// Employee donned gloves without washing hands first. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Stained walls throughout facility; excessively stained floors in walk-in cooler along with black residue. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue and food debris accumulation on exteriors of equipment throughout facility, as well as interior of reach-in freezer. |