| Deducted | Remarks |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./// Thawing chicken RI coolers are soiled with chicken residue./// Countertops are soiled with flour and need cleaning. |
| 1 | 4-901.11 Allow utensils to air dry before stacking./// Several white containers on the clean rack shelf next to the make table cooler were stacked wet. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Floors throughout the kitchen are soiled with debris. PIC said that kitchen will have mini clean up session before the lunch rush. |
| 1 | 6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies./// Mops in the mop sink area were stored on the floor with trash and debris. Dicussed with PIC to hang them up. |