| Deducted | Remarks |
| 4 | 4-302.12 Provide appropriate, readily accessible thermometer for verifying internal food temperatures.// No food thermometer available. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Debris accumulation on bottom of shelving in produce section. |
| 1 | 3-305.11 Store food at least 6 inches above the floor.// Bananas in boxes stored directly on the floor on sales floor. |
| 1 | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package.// Single service trays stored with food contact surface exposed. |
| 1 | 6-501.114 Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Excessive amount of unused equipment, fixtures, and other items not necessary to the operation of the facility stored in the back room. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged ceiling in back of facility
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Stains on ceiling and floor in back of facility. |
| 5 | 7-301.11 Store toxic items for retail sale below and away from food, utensils, equipment, linens, and single service/single use articles.// Lysol, disinfectants, rubbing alcohol and other chemicals stored next to bananas and food prep surfaces. |
| 1 | 7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee phone left out on prep surface. |