| Deducted | Remarks |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout to remove layers of grease and water (floors are excessively slippery throughout). Clean floors underneath equipment to remove food debris.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)//Broken and chipped floor tiles with standing water throughout. |
| 1 | 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment. |
| 1 | 6-501.18 Clean hand sinks as often as necessary to keep them clean. |
| 1 | 4-501.11 Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)//Repair the broken faucet at 3 compartment sink and blocked sanitizer line. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean ventilation hood over fryers.
6-304.11 Provide mechanical ventilation of sufficient capacity to keep rooms free of excessive heat, steam, condensation, vapors, smoke, fumes, and obnoxious odors.//Repair or replace inoperative ventilation hood in women's restroom. |
| 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.//Clean interior of all RI hot holding and refrigeration units to remove food debris. |