| Deducted | Remarks |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Interior of RI coolers and freezers soiled with debris throughout |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Ceiling and ceiling vents above food prep area soiled with dust. |
| 5 | 7-201.11 Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.// Chemicals stored next to clean utensils on shelving located across from 3 compartment sink. -cos PIC moved chemicals to bottom shelf |
| 1 | 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Gaskets on RI units soiled with debris throughout. |
| 4 | 5-205.11 Cease using hand sinks for any purpose other than handwashing.// Hand sink located across from ice bin being used to clean blender |
| 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). Various dry ingredients and sauces not labeled throughout kitchen |