| 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) // Multiple bottles of sauces at serving line not labeled. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// (1) Containers of lettuce prepped 6/23 at serving line temping 44-52F degrees. PIC COS by placing in RI freezer. (2) Container of feta cheese prepped 6/23 at serving line temping 57F degrees. PIC COS by placing items in RI freezer. |
| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Knife used in the preparation of food being stored between prep tables at serving line. (un-sanitized surface). PIC COS. |
| 1 | 4-904.11 Prevent contamination of food and mouth contact surfaces of single-service and single-use articles when handling, displaying and dispensing.// Single use straws near soda machine not covered or individually wrapped |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Hood vent filters in front serving area has accumulation of grease and debris. |