| Deducted | Critical | Remarks |
| 4 | Yes | JCDH 2.2 Provide food safety training for all food handlers as required.// Not all employees have food safety training. |
| 1 | No | 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.
4-602.13 Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.// Interior of oven heavily soiled with residue, accumulation of food debris on holding equipment, and exterior of fryer soiled with grease deposits. |