| Deducted | Remarks |
| 1 | 3-305.11 Store food at least 6 inches above the floor./ In the back prep room, a container of prepped broccoli was stored on the floor. There was food stored on the floor in the WI freezer. |
| 1 | 3-304.12 Store between-use utensils in a container of water at 135 F or above. / The rice ladle was stored in water with a water temperature of 71F. |
| 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. / The exterior of the fryers and the grills had residue. The refrigeration shelves had residue. |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.) / The single kitchen prep sink had a leak at the drain pipe. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./ The kitchen floors and some wall areas had residue. The WI freezer floor had a lot of frozen condensation. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The cooks line ventilation hood filters were soiled. |