| Deducted | Remarks |
| 1 | 4-904.11 Store unwrapped utensils so that only the handles are touched. // Pan with various utensils have handles in different directions.
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| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Both chest freezers have accumulation of ice. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Hood has grease build up visible. |
| 1 | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards showing heavy use. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Fan Covers in WI cooler have accumulation of dust. |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)///Hand sink has continuous drip. |
| 1 | 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)///Several flats of raw eggs stored above other meats.
3-305.14 Protect unpackaged food from environmental sources of contamination during preparation.///(1) Lettuce in make table sitting directly on shelf. (2) Pans of beans, soups, and other dishes are stored in the WI cooler without lids.
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