| Deducted | Remarks |
| 1 | 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. // Food and grease residue in crevices of grill station and under grill. Debris under make line lid.//4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue. // Grease spills in crevices of bottom pullout drawers.//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. // Spills in bottom RI coolers. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Water seeping from floor in WI cooler.//6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Residue on floor under dish machine. |
| 2 | 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. // Kitchen staff with long braids and grill cook is cooking or preparing food without a hair and beard restraint. |
| 1 | 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination.// Clean frying pans are stored in bottom pullout drawer with a grease film in bottom drawer. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Grease buildup on hood filters. |