| Deducted | Remarks |
| 5 | 4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 50 ppm at 75 F or higher; or 100 ppm at 55 F or higher./No chemical sanitizer used on utensils or dishes in the establishment. PIC provided chlorine in the kitchen. COS. |
| 2 | 2-402.11 Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. |
| 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./Clean throughout the facility with special attention to exterior of fryers and inside of the refrigerator to remove accumulated food debris and old food particles. |
| 1 | 3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment. |
| 1 | 4-903.11 Store single service and single-use articles at least 6 inches above the floor./Container of disposable plates stored directly on the floor. |