| 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) // Several salt containers not labeled with the common name of food. |
| 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. // Interior of various RI coolers soiled with dried residue. |
| 1 | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized. // Purple cutting board soiled with deep lasserations and chipping around the corners. |
| 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.) // Coffee cups soiled with splatter residue. |
| 4 | 5-205.11 Cease using hand sinks for any purpose other than handwashing. // Handwashing sink filled with dirty grit pots. COS PIC Voluntarily removed dirty pots. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Cheese in make table cold holding at 48-50F. COS PIC Voluntarily discarded. |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required.// No food safety training provided for all employees. |