| Deducted | Remarks |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Observed floors in the kitchen area with visible residue buildup and ceiling vents with accumulated dust throughout facility. |
| 5 | Wash, rinse and sanitize contaminated equipment and utensils (non-cooking) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use (can opener blade, slicers, mixer, cutting boards, etc.)// Observed visible pink residue on the interior guard of the ice machine. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Observed spillage and food residue buildup on interior floors of reach-in coolers and freezers located in the kitchen area. |