| Deducted | Remarks |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The kitchen had areas of the walls, ceiling tiles, and ceiling vents had residue. The floors had debris below the equipment and shelves. |
| 1 | 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. / The oven shelves, the base of the mixer, the wire storage shelves, and the prep table lower storage shelves had residue. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units. / The front food service 3-door freezer had a condensation leak. |
| 5 | Wash, rinse, and sanitize contaminated equipment and utensils (non-cooking) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use (can opener blade, slicers, mixer, cutting boards, etc.). / The can opener blade had residue. |
| 1 | 3-602.11 Label food packaged in the establishment as required by law. / The RI refrigerator with Ham and Poppy Seed Mustard yeast rolls, and twice-baked potato casserole. In the WI freezer unlabeled squash casserole. |