| Deducted | Remarks |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Swai fillets sitting at room temperature 49F-55F. COS Moved to cooler |
| 1 | 4-501.11(A) Maintain equipment in good repair (general).// Condensation from steamer dripping onto floor. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout kitchen soiled with debris.// Ceiling vent covers near 3 compartment sink soiled with dust.// Ceiling vent cover in drive thru area soiled with dust.
6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Leak and crack in ceiling tile near clean equipment rack.
6-501.11 Re-grout tile flooring.// Repair tile flooring near kitchen entrance so that water does not accumulate in crevices.
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| 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.// Accumulation of food debris in the interior of all RI units. |
| 1 | 4-901.11 Allow utensils to air dry before stacking.// Sheet pans on clean equipment rack wet stacked. |