| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// The following TCS were out of temperature: Hamburger raw patties at 51F, tilapia at 49F, and Shrimp at 49F. COS, voluntarily discarded. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling tiles and vent covers. |
| 1 | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment.// No sanitizing bucket setup at bar area. |
| 1 | 7-209.11 Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee cell phone in food prep area. |