| Deducted | Remarks |
| 1 | 4-301.14 Provide ventilation hood systems and devices sufficient in number and capacity to prevent accumulation of grease or condensation on walls and ceiling.// Hood soiled with dripping grease. |
| 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.// Several drinking cups and bottled waters near habachi grill and counters of prep areas throughout kitchen. |
| 1 | 3-304.12 Store between-use utensils in a container of water at 135 F or above.// Bucket of in between use utensils sitting in water at 81F. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Crab meat salad in large silver bowl holding at 86F. COS PIC Voluntarily discarded. // Noodles in RI cooler holding at 47F. COS PIC Voluntarily discarded.// EEL on sushi bar holding at 61F.COS PIC Voluntarily discarded.// Seawood salad on sushi bar holding at 52F. COS PIC Voluntarily discarded. |
| 1 | 3-305.11 Store food at least 6 inches above the floor.//Two buckets of potatoes in water sitting on the floor in WI cooler. // Three boxes of pork sitting outside the WI cooler directly on the floor. |
| 1 | 6-501.112 Remove dead or trapped birds, insects, rodents and other pests from control devices and premises at a frequency that prevents accumulation, decomposition or the attraction of pests.// Remove several dead insects throughout facility. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Heavy accumulation of food debris, flour and standing water on the floor in WI cooler and freezer, as well as, throughout kitchen facility. |
| 1 | 3-501.13 Cease thawing TCS food at room temperature.// Fish sitting on 3 comp sink thawing at room temp. COS PIC Put fish in santized sink, under running water. |