| Deducted | Remarks |
| 4 | 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.///Handwashing sinks at 79-86F degrees.///COS Handwashing sinks at 101-104F degrees. |
| 4 | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)///Food debris on several containers in clean storage. |
| 1 | 4-901.11 Allow utensils to air dry before stacking.///Wet stacking. |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Salad and cooked steak stored on shelving in dry storage area.
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