| Deducted | Remarks |
| 1 | 4-903.11 Store single service and single-use articles at least 6 inches above the floor.//boxes of cups stored on floor. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout facility to remove buildup of water.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair or replace ceiling tiles throughout facility. |
| 4 | 5-205.11 Provide access to hand sinks at all times.//Hand sink blocked by boxes. |
| 1 | 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.).//Damaged gasket on door for make table RI cooler. |
| 4 | 4-601.11 Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Clean interior of ice machine to remove black residue. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Make table with cut lettuce and tomatoes, cheese, steak, and ham at 50F. COS PIC moved items to RI cooler to be rechilled. |
| 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. //Clean interior of all RI units. |
| 1 | 3-305.11 Store food at least 6 inches above the floor.//Buckets of food stored on floor. |