| Deducted | Remarks |
| 1 | 4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Residue accumulation on exteriors of equipment throughout facility. |
| 1 | 3-304.14 Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloths left on prep surfaces throughout facility. |
| 1 | 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Ventilation hood filter soiled with residue. |
| 1 | 3-501.13 (E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water.// ROP packaged fish thawing in packaging in reach-in coolers behind sushi bar and in kitchen. |
| 1 | 5-205.15(B) Repair condensate leak in refrigeration units.// Condensate leak in bottom of make table in kitchen; condensate leak in walk-in freezer. |
| 1 | 6-501.113 Store maintenance tools (brooms, mops, vacuum cleaners, etc.) in an orderly manner that facilitates cleaning the area and so that they do not contaminate food, equipment, utensils, linens, and single-service/single-use items.// Mini plunger stored on shelf above make line. |
| 1 | 7-209.11 Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee phone stored on shelf above cooler. |
| 1 | 3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)// Raw ahi stored above scallions in reach-in cooler behind sushi bar.
3-307.11 Store raw shell eggs below and away from ready to eat food. (preventive)/ Raw shell eggs stored above produce in reach-in cooler. |
| 1 | 4-204.112 Provide appropriate, readily accessible thermometers for all make tables, coolers and hot holding units.// Not all cold holding units have ambient thermometers. |
| 1 | 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Container with no handle used to dispense dry rice. |