| Deducted | Critical | Remarks |
| 4 | Yes | 8-103.12 (B) Maintain critical control point monitoring records for HACCP plan as required. The time in which the sushi rice was prepared is not being documented. |
| 1 | No | 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours. Accumulation of food debris on the ceiling inside the microwave, (sushi bar). |
| 1 | No | 4-202.16 Provide smooth, easily cleanable nonfood contact surfaces (damaged gaskets on RI units, ice machines, chest freezer lids, damaged shelving, etc.). The door gaskets on the RI (upright) storage cooler are in bad repair. |
| 1 | No | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment. Sanitizer for the wiping cloths is not set up,(cook line). |
| 1 | No | 4-903.11 Store single service and single-use articles at least 6 inches above the floor. Boxes of SSI are stored on the floor. |
| 1 | No | 5-501.111 Maintain in good repair: storage areas; enclosures; receptacles for refuse, recyclables and returnables. The dumpster lid is in bad repair. |