| 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.//Staff personal cup stored on top of microwave at prep station and lunch bag stored next to unwrapped buns. |
| 5 | 3-304.11 Prevent the contact of food with non-food contact surfaces or with food contact surfaces that are not properly cleaned and sanitized.// Potato chopper with residue buildup in blades from previous days stored ready for use. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue on sink faucet and knobs at 3 compartment sink. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Heavy residue buildup in floor drains under 3 compartment sink.//Residue on walls above 3 compartment sink. |