| Deducted | Remarks |
| 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 wok bases and the sushi toaster oven had residue. The refrigeration shelves had residue across from the cook's line. |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)/ A drainpipe was leaking below the 3-compartment sink. |
| 1 | 3-305.14 Protect unpackaged food from environmental sources of contamination during preparation./ At the 3-compartment sink seafood was thawing in one sink compartment next to a sink compartment with soap and plates. |
| 1 | 4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition./The onion peeler base was not resistant to chipping and durable./ COS The onion peeler was voluntarily discarded. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. / The cook's line ventilation hood filters were soiled. |