| Deducted | Remarks |
| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food. // Sauce bottles not labeled. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged flooring throughout.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Dusty vent covers near baking area (2) Clean floors behind, underneath, and between equipment (3) Clean flooring and floor drain near dish machine. |
| 4 | 3-501.15 (A) Use shallow pans that facilitate heat transfer when cooling food.// Chicken prepared 6/23 temping 47-50F degrees and stored in a deep container. PIC COS by discarding. |
| 1 | 3-304.12 Provide a utensil with a handle for serving or dispensing food. Condiment cups used to serve food. PIC COS by discarding and using a scoop. |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // (1) Old debris in the bottom of RI coolers/freezers (2) Clean outer edges of ice machine shout from black residue.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Clean shelving in baking area from old residue where cakes are stored. |