| Deducted | Remarks |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout have a buildup of black and brown residue (Special attention to bar area floors). |
| 1 | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Cups being using as scoop for flour and cornmeal in upstairs storage area. |
| 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).// Various sauces and dry ingredients throughout kitchen and storage area not labeled. |
| 1 | 5-501.114 Provide a drain plug for the dumpster.// No drain plug in dumpster |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Ventilation hood filters above griddle soiled with dust. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Various foods above 41F in make table cooler. Tomatoes (48F), feta cheese (48F), shredded cheese (46F), mixed lettuce (49F)cheese curds (51F-53F) --cos Discarded. Fresh milk (61F), hamburger meat (52F), and chicken wings (52F-56F) located in RI cooler above 41F. --cos Discarded |
| 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.// Dust build up on exterior of ice machine.// Bottom of RI in upstairs storage area housing fresh fruits soiled with dust. |