| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Diced pork 53F stored in bottom RI cooler. Raw shrimp and beef 50F stored in makeline cooler.//Staff voluntarily discarded. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Food debris and grease on floor under cooking equipment. |
| 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.//Encrusted food debris on exterior of equipment.//
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.//Residue on container lids throughout kitchen. |
| 5 | 3-501.16(A)(1) Maintain TCS food at 135 F or above.// Shrimp and beef holding with internal temperature of 98F in wire basket above cooking station.//Staff reheated to required temperature. |
| 1 | 4-502.13 Cease the reuse of single-service and single-use articles for food service.// Staff are re-using plastic containers and cans to store food. |