| Deducted | Remarks |
| 2 | 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.// Employee cup sitting on counter above prepping area. |
| 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. // Fan covers in various RI cooler soiled with dust.// Exterior of cooking equipment soiled with grease/residue. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Cheese and cut tomatoes in make table internal temp between 48-50F. COS PIC Voluntarily removed to WI cooler. |
| 1 | 4-903.11 Store laundered, dry wiping cloths in a location that is: clean and dry; at least 6 inches above the floor; not exposed to splash, dust, or other contamination.// Wiping cloths being store in RI cooler with food. |