| Deducted | Remarks |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Spillage from fountain drink containers under cabinet at fountain drink station. |
| 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.///Colored cutting boards showing heavy use. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Grease and debris build up under cooking equipment. |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.// 2 hood lights out one on each side of hood.
6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.///Fan covers in WI cooler have dust visible. |