| Deducted | Remarks |
| 1 | 3-305.11 Store food at least 6 inches above the floor.//Two bags on onions and a box of seasoning stored directly on floor in dry storage room.
3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination. //Cooked mushrooms stored in meat cooler without a lid. Tray of uncovered cooked rolls and cut onions stored under boxes on middle shelf in WI units . |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Food debris on floors in WI cooler and black residue on wall in dish room.// Dusty ceiling vents throughout kitchen. |
| 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 air vents of make line coolers and on bottom shelves of RI coolers.//
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.//Residue buildup on speed racks in meat cooler. |
| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Several clear bags of white substance stored not labeled in dry storage room. |