| Deducted | Remarks |
| 5 | 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// No health policy provided.
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| 1 | 3-305.11 Store food at least 6 inches above the floor. // Two boxes of hersheys sitting on the floor. |
| 4 | 4-302.12 Provide appropriate, readily accessible thermometer for verifying internal food temperatures. // No thermometer in facility. |
| 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. // Interior of RI cooler soiled with residue and debris. // Fan covers in WI cooler soiled with dust.
4-602.12 Clean interiors and door seals of microwaves at least every 24 hours. // Microwave soiled with residue.
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| 1 | 4-903.11 Store single service and single-use articles at least 6 inches above the floor. // Several boxes of forks, spoons, plastic cups and plastic bottles sitting on the floor. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units. // Heavy accumulation of ice in RI freezer. |
| 1 | 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness.// Refuse storage area soiled with filled trash bags, cardboard and debris. |
| 1 | 6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in WI refrigeration units, dry food storage areas, and in other areas and rooms during periods of cleaning. // Blown light bulb in WI cooler. |