| Deducted | Remarks |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Greasy floors and dusty ceiling vents throughout kitchen. Standing water under hand sink near entry to kitchen. |
| 1 | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.//Staff using bowls to dispense food. |
| 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.//Several cracked food container lids. |
| 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. // Debris on cooler shelves in WI cooler. |
| 1 | 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. //Containers of chicken stored on middle shelf uncovered. Plastic bin of raw shrimp stored uncovered under a shelf with debris in WI cooler. |
| 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) //Clear containers stored on the cook line are not labeled. |
| 1 | 6-304.11 Cease the use of cooking equipment without installation of an approved exhaust ventilation hood. // Cooking on a hot plate on counter top. |