| Deducted | Remarks |
| 1 | 6-305.11 Provide lockers or other suitable facilities for storage of employees’ personal belongings.///Cell phone on line next to food (in back of kitchen), |
| 1 | 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Ice scoop laying directly on ice machine.
3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.///Cups used as scoops in white batter bins. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Floors under both lines of cook equipment and between both lines have large amounts of grease build up. |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.///Gaskets on multiple RI coolers and freezers are torn. |
| 1 | 4-901.11 Allow utensils to air dry before stacking.///Several bottles (for mixers) stored wet. |
| 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.//RI cooler and freezers have food debris on bottom shelf.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Both double ovens have baked on food debris on bottom shelf and doors. |
| 1 | 3-305.11 Store food at least 6 inches above the floor.///Multiple boxes in dry storage on floor. |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Drains under sinks, and cooking equipment have black build up visible. |