| Deducted | Remarks |
| 5 | 7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles. // Hand sanitizers, hydrogen peroxide, isopropyl alcohol, and body soap is stored above dry food items. |
| 4 | 5-103.11(B) Provide hot water generation and distribution systems sufficient to meet peak hot water demands throughout the food establishment. // Establishment does not have any hot water due to water heater being inoperable. |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. // RI gaskets throughout the establishment are torn and soiled.
4-501.11(A) Maintain equipment in good repair (general). // One WI cooler fan is not functional. |
| 1 | 4-501.14 Clean the 3- compartment sink. // 3 compartment sink is heavily soiled and has a vacuum, shelves, and cans stored inside it. |
| 4 | 4-203.11 Provide food temperature measuring devices that are accurate to + or - 2 degrees F. // No food thermometer provided.
4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions. // No chemical test kit provided. |
| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. // Ice bin ceiling next to chute is soiled with black and pink residue. |