| Deducted | Remarks |
| 1 | 6-202.13 Install insect control devices away from food preparation areas./ Fly trap stored above rice maker in kitchen. |
| 5 | 7-202.12 Use only pesticides labeled for use in a food establishment./ FSE is using Real Kill for pesticide. |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./ Missing ceiling tile above dish machine
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) throughout establishment as often as necessary to maintain cleanliness. |
| 4 | 3-501.19 (A) Provide acceptable and readily available written procedures when using time as a public health control. / FSE does not have an updated time log for sushi rice when using time as public health control. Last updated time log was 4/3/2026. |
| 1 | 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours.
4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations./ Accumulation of debris in crevice of rice cooker.
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. / (1)Heavy accumulation of debris stored in RI meat cooler. (2) Debris located on WI freezer floor. (3) Food debris located on shelves of WI cooler. (4) Residue located inside deep freezer. |