| Deducted | Remarks |
| 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.///(1)White and colored cutting boards showing heavy use. (2) Cutting board on slicer for tomatoes has black residue. |
| 1 | 4-901.11 Allow utensils to air dry before stacking.///Several food containers stacked while wet.
4-903.11 Store clean equipment and utensils covered or inverted.///Some utensils stored in all different directions. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Vents in dining area and in kitchen area has dust accumulation. |
| 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///(1)RI cooler of make table by fountain machine has food debris on bottom shelf. (2) Double RI cooler out side dish room has food debris on bottom shelf. |
| 1 | 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Ice scoops at bar laying directly on ice machine. |