| Deducted | Remarks |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Food debris on the floor in the ware-washing area.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).///Repair or replace damaged door in back storage area. |
| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)///Heavy accumulation of black residue on all beverage nozzles at drink station. |
| 2 | 2-303.11 Cease wearing jewelry on the arms and hands (other than a plain ring) while preparing food.
2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.
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.///Drinks stored on prep table and storage shelves.
2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. |
| 5 | 3-501.18 Discard RTE/TCS foods that have exceeded 7 days or for which the date of preparation cannot be determined.///Salmon salad prepared on 10/24. Pimento cheese prepared on 10/28.///COS PIC voluntarily discarded. |