| Deducted | Remarks |
| 2 | 2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.///Employee food in hot holding unit with other prepared foods. |
| 1 | 3-305.11 Store food at least 6 inches above the floor.///Boxes of food sitting on WI freezer floor. |
| 1 | 4-501.12 Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards starting to show heavy use. |
| 1 | 4-901.11 Allow utensils to air dry before stacking.///Metal pans stacked wet. |
| 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)///(1) Several sauce bottles not labeled with contents. (2) Several Ziplock bags in WI freezer not labeled with contents. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.//Both double ovens have baked on food debris. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.///Cloth on shelf of WI cooler.
3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. - 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.///Sanitizer bucket not set up at time of inspection. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Fan covers in WI cooler have dust visible. |