| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below. // Individual bags of cooked pork ribs at make table on cook line were out of temperature (45F - 49F). Ribs were prepped within past 2 hours. Ice bags added to pan to regain temperature. |
| 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.) // Beverage nozzles at fountain drink machines have black residue. |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment free of an accumulation of dust, dirt, food residue, and other debris. // Several of the RI cooler units on the cook line have soiled gaskets and interior of the door frames have black residue. |
| 1 | 4-901.11 Allow utensils to air dry before stacking. // Observed metal and plastic pans stacked together while wet. |