| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Cooked chicken, shrimp and beef stored on makeline with internal temperature of 90F-101F.///Staff voluntarily discarded. |
| 5 | 3-301.11(B) Use gloves or utensils to handle ready to eat food (except when washing fruits and vegetables).//Staff bare hand contact with cooked chicken on makeline while preparing customers food. |
| 1 | 4-502.13 Cease the reuse of single-service and single-use articles for food service.// Staff are reusing several single service plastic containers and cans to store veggies and food.//4-903.11 Store single service and single-use articles at least 6 inches above the floor.//Several boxes of cups, napkins and carry out containers are stored directly on floor throughout kitchen. |