| Deducted | Remarks |
| 1 | 4-901.11 Allow utensils to air dry before stacking.// Wet stacking of plastic hotel pans. |
| 1 | 7-209.11 Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles.// Employee jacket and drink in storage areas. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths stored on counters. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dust accumulation on ceiling and vent covers. |
| 4 | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// No certified manager at time of inspection on site.
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