| 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 personal drinks that were stored on top of the dry ingredient bins were relocated to separate storage after the inspection was initiated. |
| 1 | 4-903.11 Store single service and single-use articles at least 6 inches above the floor./ A box of disposable gallon jugs is stored on the floor on the end of the cook line. |
| 1 | 4-204.11 Provide exhaust ventilation hood systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease drippage from the front edge of the ventilation hood canopy. |
| 1 | 4-501.11(B) Maintain components such as equipment door gaskets in good condition./ Deteriorating door gaskets on the cook line prep cooler. |
| 5 | 5-203.14 Provide backflow prevention device at all faucets where a hose is used./ A hose is attached to the faucet on the rear exterior of the building without a backflow prevention device installed: provide a hose bibb vacuum breaker. |