| Deducted | Remarks |
| 4 | 4-501.116 Use appropriate chemical test kits to accurately determine the concentration of the sanitizing solution./ There was no chemical sanitizer test kit available. |
| 1 | 4-602.12 Clean food contact surfaces of cooking and baking equipment at least every 24 hours./ The small oven baking container had residue. |
| 4 | 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months shall be on the premises during all hours of operation (Priority Category 3 and 4)./ No one with food protection manager certification was present during the inspection.
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| 1 | 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.)./ The front food service refrigerator door had a door gasket not fully attached to the door. |
| 4 | 6-301.11 Provide a supply of hand cleaning liquid, powder, or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. / The front food service handwashing sink did not have soap. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses./ The wet cloth was stored on the counter. There were no chemical sanitizer wiping cloth containers available to store the wet cloth in when not in use. |