| Deducted | Remarks |
| 4 | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months shall be on the premises during all hours of operation (Priority Category 3 and 4). |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. |
| 1 | 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.///Several scoops were stored in ingredient containers throughout kitchen prep and storage areas. |
| 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)/// Several ingredients not in their original package were stored in containers not labeled with the common name. |
| 1 | 5-501.113 Keep dumpster doors and lids closed. |