| Deducted | Remarks |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Dust buildup on cooler air vent covers. |
| 5 | 4-702.11 Sanitize all utensils and food contact surfaces after cleaning and before use. // Staff using degreaser in 3rd compartment sink as sanitizer. Team Lead is flushing line and changed chemical to quaternary sanitizer at 3 compartment sink. |
| 1 | 4-501.11 Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)// Temperature gauges is not working properly on high temperature dish machine. |
| 1 | 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // White plastic containers with ingredients stored without labels on and under prep tables. |