| Deducted | Remarks |
| 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. // Food debris in bottom of warming unit. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Debris buildup in floor drain under 3 compartment sink.// Grease under cooking equipment. |
| 4 | 3-501.15 (A) Use rapid cooling equipment (i.e. blast chillers, freezers) or an ice bath to cool food.// Plastic covered pans of chicken sausages and cheese grits were cooling at room temperature on countertop. COS. Manager reheated to required temperature to start cooling process over in cooler. |