| Deducted | Remarks |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Meat slicer has food debris visible. |
| 2 | 6-501.12 Clean food prep areas when the least amount of food is exposed.///Floors in meat cutting area has raw food debris. |
| 1 | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Large cutting board starting to show wear.
4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).///Chipped formica at front of hand sink. |
| 1 | 6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies.///Mop sitting in mop bucket of water. |