| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required. PIC could not provide documentation of food handlers training for employees. |
| 4 | 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.//Rice in stand alone cooler, cut lettuce, and marinara made in house not properly date marked. |
| 1 | 3-307.11 Provide separation between packaged raw and ready- to- eat food.(preventive)//Raw pan sausage stored directly next to ready to lettuce and bell peppers and carrots. |
| 4 | 4-601.11(A) Clean equipment, food contact surfaces and utensils to sight and touch. (Interior of ice machine, ice bins, beverage nozzles, utensils in storage, etc.)//Visibly dirt peeler stored along with clean utensils. Advised PIC to remove and wash dirty utensil. |
| 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 facility with special attention to the bottom of all coolers, shelves in coolers and interior of cooler lids and doors to remove grime, dirt, and spilled liquids. |