| Deducted | Remarks |
| 2 | 6-101.11 Provide materials that are smooth, durable, and easily cleanable for indoor floors, walls, and ceilings; use nonabsorbent materials for areas subject to moisture./// Cardboard used on the floor in front of fryers.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Clean floor throughout kitchen prep area |
| 4 | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4). |
| 1 | 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice./// Handle for scoop stored on top of ice. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses. |