| Deducted | Remarks |
| 2 | 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.)./// Ceiling tile above the oven in the prep area is missing.
6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Walls and floors throughout the establishment are soiled. |
| 1 | 4-901.11 Allow utensils to air dry before stacking./// Several dishes are stacked wet on the clean shelf next to the 3 compartment sink.
4-903.11 Store clean equipment and utensils covered or inverted./// Several utensils are stored upright in the holder across from 3 compartment sink. |
| 1 | 4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition./// Cracked and chipped lids throughout establishment.
4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition./// Gaskets torn on the RI cooler under the espresso machine and the RI freezer.
4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair (food holding units)./// RI cooler in the storage area was reading 45F-46F, but the internal temp was 39F. |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./// Prep area counters, exterior of blenders, etc. had accumulated residue and debris./// Shelves in the double door RI cooler in the employee area had accumulated debris. |
| 4 | 3-603.11 Inform consumers by way of a disclosure and reminder by denoting with an asterisk on the menu that raw or undercooked animal foods may increase the risk of foodborne illness./// Menu only contains the reminder statement and they serve sunny side up eggs upon request. |