| 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./ Dust, dirt, and residue build-up on shelves, racks, and pallets in the WI cooler. Heavy accumulations of food particles and debris in the pizza oven conveyor trays. |
| 1 | 4-502.13 Cease the reuse of single-service and single-use articles for food service./ Dispensing dry ingredients from the storage bins with disposable plastic containers (provide a suitable repeat-use utensil with a handle and store with handle not in contact with food). |
| 1 | 6-303.11(C) Provide at least 50 foot candles of light in food prep areas./ Blown bulb in fixture in the vent hood. |
| 4 | 4-302.12(B) Provide a readily available temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin foods./ The digital food thermometer that was provided for this application is broken. |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables./ An air temperature thermometer is not provided inside the large make table cooler. |
| 1 | 5-501.13 Ensure that outdoor storage receptacles used for refuse and materials containing food residue are durable, cleanable, leak-proof, and pest-resistant./ The left-hand dumpster is split open along the rear bottom seam. |