| Deducted | Remarks |
| 1 | 6-501.18 Clean hand sinks as often as necessary to keep them clean. |
| 1 | 4-904.11 Store unwrapped utensils so that only the handles are touched.// Store ice scoop properly in a clean and sanitary location to prevent potential contamination. |
| 1 | 5-501.113 Keep dumpster doors and lids closed. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Clean drink nozzles to remove minor residue buildup and maintain sanitation. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Clean air ducts throughout facility to prevent contamination by dust and dirt.// Clean hood vents above stove in kitchen area to remove grease and residue buildup to maintain sanitation.
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. // Replace non-functional light bulbs under hood vents to ensure proper lighting in food preparation area.
6-202.11 Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps) |