| Deducted | Remarks |
| 1 | 4-501.14 Clean the 3-compartment sink./ The sink compartments had residue. |
| 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./ There were three employee personal drinks stored with food and on the counter with food. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units. / The 3-door RI refrigerated make table had a condensation leak. |
| 1 | 4-602.12 Clean food contact surfaces of cooking and baking equipment at least every 24 hours./ The panini sandwich press grill had residue. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The kitchen and the WI cooler floors had residue below and beside the equipment. The kitchen ceiling vents had residue. |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers, and hot holding units./ The 3-door refrigerated make table did not have a thermometer. |