| Deducted | Remarks |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles./// Employee's food is stored in the RI cooler next to retail food. |
| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) /// Containers of fish fry and flour mixture stored on the table top wasn't labeled. |
| 1 | 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)/// Raw shell eggs are stored above cooked hamburger patties in the RI cooler.
3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination./// Pan of frozen fish stored in the RI freezer was uncovered. |
| 1 | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package./// Several Styrofoam containers are stored upright on the table top. |
| 1 | 5-501.113 Keep dumpster doors and lids closed.
5-501.11 Provide a concrete or asphalt storage surface for outdoor waste handling units that is smooth, durable, and sloped to drain at all Priority Category 3 and 4 establishments./// Dumpster and grease receptacle is stored on grass. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Floors, walls, and ceiling throughout the establishment is soiled with residue. |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor. /// Blown bulb underneath the hood above the fryers.
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| 1 | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment./// Facility doesn't have sanitizer buckets set up. |