| Deducted | Remarks |
| 5 | 4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 50 ppm at 75 F or higher; or 100 ppm at 55 F or higher. /// Employees actively washing, rinsing, and sanitizing, with sanitizing compartment registering 0 ppm. - COS Employee properly set up sanitizing compartment to the proper ppm concentration. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Clean floors between cooking equipment under ventilation hood. /// Clean floors in dry storage area under storage racks. |