| Deducted | Remarks |
| 4 | JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// No food safety managers available within the facility during inspection. |
| 1 | 3-304.12 Store between-use utensils in a container of water at 135 F or above.// In between use utensils sitting in water with sprout running at 83F across from handwashing sink. |
| 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) // Clear container of white liquid sitting on counter not labeled with common name of food. |