| Deducted | Remarks |
| 1 | 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Clean syrup spillage under medal shelf in bar area. |
| 4 | 3-603.11 Inform consumers by way of a disclosure and reminder by denoting with an asterisk on the menu that raw or undercooked animal foods may increase the risk of foodborne illness.// Ensure menu has the reminder statements and asterisk with consumer advisory already on menu. |
| 2 | 6-501.12 Clean facilities (floors and floor drains) as often as necessary to maintain cleanliness.// Clean floor and floor drains at bar to remove standing water and soil. |