| Deducted | Remarks |
| 4 | JCDH 2.2 Provide food safety training for all food handlers as required. |
| 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.)//Frying baskets observed heavily soiled stored above grease held in the fryers.//COS//PIC cleaned baskets prior to the end of the regular inspection. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Cole Slaw 48F-50F, Asian Slaw 50F, and Cut Lettuce 45F.//COS//PIC voluntarily discarded. |