| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Tomato, lettuce, and ham in top of make table ranging from 46F-50F. |
| 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.// Waffle makers covered in batter.
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.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Exeriors of equipment soiled with residue. Debris built up in corners and interiors of make table. |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Damaged gaskets on RI cooler to the right of make line. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Damp rags throughout facility not stored in sanitizer solution. |
| 1 | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// Hand sink in kitchen and hand sink in ladies' restroom do not have signs notifying employeess to wash hands. |
| 1 | 5-501.113 Keep dumpster doors and lids closed.// Dumpster doors left open. |