| Deducted | Remarks |
| 4 | 2-501.11 Provide clean-up procedures for employees to follow when responding to vomiting or diarrheal events in a food establishment. |
| 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 throughout the facility with special attention to behind all the cooler drawers and under all equipment to remove all accumulated food debris and residue. |
| 4 | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation. /Grilled chicken, cooked potatoes, potato salad, cole slaw, and fruit salad not properly date marked. |
| 1 | 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)/Repair plumbing leak at 3-compartment sink, plumbing leak at dish washing machine, and repair plumbing leak under handwashing sink. |