| Deducted | Remarks |
| 1 | 4-602.12 Clean food contact surfaces of cooking and baking equipment at least every 24 hours.//4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue. |
| 1 | 4-501.14 Clean the 3- compartment sink to remove food residue. |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.//Provide a thermometer for RI cooler. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floor throughout the food prep area.//Behind and underneath cooking equipment. |