| Deducted | Remarks |
| 1 | 7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee phone out on counter by drink machine; employee drinks stored in cold holding units next to drinks for sale and food items. |
| 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 cardboard drink box. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored on counter near drink machine and by hand washing sink. |
| 1 | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.// Bacon and other meats stored in RI cooler without being covered or wrapped. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Interior of RI cooler soiled with liquid; residue accumulation on exteriors of equipment throughout facility |
| 1 | 6-301.14 Post sign at all hand sinks that notifies employees to wash hands.// No sign at hand washing sink. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Cut tomatoes in make table at 58F; ham at 45F; cut lettuce at 45F. |
| 4 | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)// Pink residue accumulation on interior of ice machine.
4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// Test strips available for chlorine, but not for quaternary ammonia. |