| Deducted | Remarks |
| 5 | Wash, rinse and sanitize contaminated equipment and utensils (non-cooking) as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use (can opener blade, slicers, mixer, cutting boards, etc.)/// Can opener have an accumulation of black residue. |
| 1 | 4-903.11 Store single-service and single-use articles covered, inverted, or in the original protective package./// To go trays stored upright.
4-903.11 Store single service and single-use articles at least 6 inches above the floor./// To go cups stored directly on ground in back storage unit. |
| 1 | 4-903.11 Store clean equipment and utensils in a clean, dry location where they are not exposed to potential contamination./// Large pan stored under hand sink. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.///Sour cream, pooled eggs, whole eggs, shredded cheese, and sliced ham temps 59-63 F. -COS, PIC discarded items. |
| 1 | 5-501.113 Keep the waste-grease receptacle closed./// Grease receptacle left open.
5-501.111 Maintain in good repair: storage areas; enclosures; receptacles for refuse, recyclables and returnables/// Dumpster lid is missing. |