| Deducted | Remarks |
| 5 | 2-301.14 Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).2-301.14 Wash hands at station for at least 15 seconds when returning from outside the work area. |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated. |
| 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.//Clean throughout facility with special attention to the bottom of under grill coolers and directly underneath the grill. |
| 1 | 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment. |