| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Sliced and diced tomatoes 50F stored in makeline cooler right after prepping.//Staff removed and placed in freezer to rechill to proper temperature of 41F before placing back on makeline. |
| 1 | 4-603.16 Rinse utensils after washing and before sanitizing.//Staff had 3 compartment incorrectly set up as wash,sanitize then rinse.//EHS demostrated the correct way to set up 3 compartment sink. |
| 1 | 4-903.11 Store single service and single-use articles at least 6 inches above the floor.//Boxes of single service articles stored on floor in dry storage room.//4-904.11 Protect unwrapped single-service and single-use articles and utensils from contamination.//Several carry out containers stored unwrapped and face up on shelves in dry storage room. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Extremely large amount of ice buildup on floor in WI freezer under thermostat. |