| Deducted | Remarks |
| 1 | 3-304.12 Provide a clean and sanitized surface in a protected location for storing utensils between-use./ The slicing knife at the make table cooler on the expo line is stored between-use in the crevice between equipment. |
| 1 | 4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair./ Broken air temperature thermometers in the under-counter cooler on the dishroom-end of the expo line and in the prep cooler at the waitstation; the air temperature display on the hot-holding cabinet on the dishroom-end of the expo line is not working. |
| 1 | 6-301.14 Post a sign at all handsinks that notifies employees to wash hands./ A handwashing sign is not posted at the handsink at the waitstation. |
| 1 | 4-204.11 Provide exhaust ventilation hood systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease drippage from the front edge of the vent hood caopy over the flat grill. |
| 5 | 7-102.11 Label all toxic items not in original containers with the common name of the product./ Unidentified pump sprayer of chlorine sanitizer concentrate in the dishroom was labeled with the name of its contents during the inspection. |