| Deducted | Remarks |
| 1 | 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.// Grease residue under grill station.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Gross insanitary residue on bottom shelves below wing station and dry storage shelf. |
| 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) // Several sauce bottles stored without labels. |
| 1 | 6-501.112 Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.// Fly tape was stored above containers of ranch dressing. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Dirty floor drain, WI cooler and WI freezer floors and food stains on walls below prep tables, equipment and bar area.
6-202.15 Provide weather stripping at outer door to seal opening.// Gap opening at back door. |
| 1 | 4-901.11 Allow utensils to air dry before stacking.// Wet stacking clean equipment. |
| 1 | 4-402.12 Provide at least a 4-inch clearance via elevated legs between the table and counter-mounted equipment that is not easily movable.// Freezer chests stored directly on floor throughout kitchen. |
| 1 | 6-501.16 Store mops so that they may be air-dried without contaminating walls, equipment, or supplies. |
| 2 | 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. // All cook staff with beard and no beard restraint while preparing customers food. |