| Deducted | Remarks |
| 1 | 6-501.18 Clean the kitchen hand sinks as often as necessary to keep them clean. |
| 1 | 4-402.12 Provide at least a 6-inch clearance via elevated legs between the floor and floor-mounted equipment that is not easily movable or seal the unit to the floor./ The soda carbonator was on the floor. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The kitchen floors had residue. The kitchen ceiling vent had residue. |
| 1 | 4-501.14 Clean the 3- compartment sink. |
| 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. / The exterior of the fryer, the grill, and the small oven had residue. The refrigerator and freezer shelves and the front food service storage shelves had residue. |