| Deducted | Remarks |
| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)//Unlabeled bottles of cooking oil and various sauces throughout establishment. |
| 4 | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)//Clean interior of ice machine to remove black residue. |
| 1 | 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.//Knives and meat cleaver stored on prep table.
3-304.12 Store between-use utensils in a container of water at 135 F or above.//Paddle for rice stored in bucket of water at 65F.
3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.//Scoops for dry goods such as flour, sugar, and rice stored with handles touching the top of food. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.//Clean bottoms of RI units to remove accumulation of food debris. |