| Deducted | Remarks |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above./// Gravy on hot holding temp was 105F-115F. -COS voluntarily discarded. |
| 1 | 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food./// Ice scoop stored on top of ice machine. |
| 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./// Clean interior bottom of all RI coolers throughout food prep area. |
| 1 | 4-901.11 Allow utensils to air dry before stacking./// Container stored above 3 compartment sink wet stacked.
4-903.11 Store clean equipment and utensils covered or inverted./// Dishes throughout food prep area not covered or inverted. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Clean food debris and fallen single service items on WI cooler/freezer floor.///Clean /dust ceiling vent cover in back storage that houses single services items. |