| Deducted | Remarks |
| 1 | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Plastic container without handle being used to dispense ice. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged tiles in bathroom and back of facility; damaged doors underneath counter by drink machine.
6-501.11 Repair or replace damaged door in WI cooler/WI freezer.// Door to beer cooler not in line with frame, dragging floor as opened.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Stained ceiling tiles throughout facility. |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.// No ambient thermometer in reach-in cooler holding milk.
4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair (food holding units).// Ambient thermometer for beer cooler inaccurate. |
| 1 | 3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)// Raw shell eggs stored above cheese in make table. |
| 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.// Food debris accumulation on interior of make table and prep surface; residue accumulation on top of reach-in cooler in back room; wet residue accumulation inside table holding chilled drinks. |