| Deducted | Remarks |
| 2 | 2-401.11 Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated./ Employee eating in the rear prep area of the kitchen. |
| 4 | 4-302.14 Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions./ Unable to locate a test kit for the quaternary ammonium sanitizer used at the warewashing sink in the kitchen and main bar: provide a test kit with color chart for QA sanitizer. |
| 1 | 4-502.13 Cease the reuse of single-service and single-use articles for food service./ Dispensing food and ingredients from storage containers with disposable plastic and styrofoam cuplets. |
| 1 | 6-501.18 Clean the handsinks on the cook line in the kitchen and at the bar in the event room as often as necessary to keep them clean. |
| 1 | 5-501.115 Clean the spilled trash on the ground in the dumpster enclosure. |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep areas./ Blown bulb in fixture in the ventilation hood. |