| Deducted | Remarks |
| 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) // Containers of dry ingredients near grill area not labeled. |
| 4 | 5-205.11 Cease using hand sinks for any purpose other than handwashing.// (1) Observed food in mesh drain strainer in handwashing sink next to fryers (2) Observed employee washing cloth in handwashing sink. Notified PIC. |
| 1 | 3-307.11 Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive)// (1) Raw chicken being stored above raw beef in WI cooler. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// No sanitizer bucket set up at food prep line. |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.// (1) Internal cooking thermometer used in make table cooler. (2) No thermometer in RI standing freezer or RI chest freezer. Notified PIC. |