| Deducted | Remarks |
| 2 | 6-501.12 Clean floors under and behind equipment in the food operations areas, WI cooler, and WI freezer as often as necessary to maintain cleanliness. |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep areas and where employee safety is a factor./ Blown bulb in the ventilation hood over the deep fryer. |
| 1 | 4-502.11(C) Maintain water temperature measuring devices to be accurate and in good repair./ The dishmachine wash solution temperature guage is reading maximum 104F on multiple, repeated runs of the machine; the wash solution measured 126F. |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, oiling rack etc.) free of an accumulation of dust, dirt, grease, food residue, and other debris. |